Curried Fried Rice

with pineapple and cashews

Active: 30 min | Total:

We love taking leftover rice and turning it into flavorful fried rice. This one featured the week of 10/7/13 is full of fragrance that we're bringing it back for Favorites Week.
Smarts: You might still have a bit of coconut milk left - throw it into a breakfast smoothie!

4 servings 4 servings

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Ingredients


To properly measure aromatics like garlic and onion, check out our guide.

Pineapple and Cashew Curried Fried Rice {FW 6/27/16}:

  • Ground chicken - 1 lb
  • Garlic - 3 cloves, minced
  • Green onions - 2 stalks, chopped with white and green parts separated
  • Carrots - 1, peeled and grated
  • Pineapple, fresh or canned - 1 1/2 cups, chopped
  • Yellow curry paste (sub any other type) - 1 Tbsp
  • Fish sauce (sub soy sauce) - 1 Tbsp
  • Brown sugar - 1/2 Tbsp
  • Coconut milk - 2/3 cup
  • Rice, white or brown - 1 cup
  • Cooking oil - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Eggs - 2
  • Cashews - 1/2 cup
  • Lime - 1/2, juice of
  • Pineapple and Cashew Curried Fried Rice {FW 6/27/16}:
  • 1 lb Ground chicken
  • 3 cloves Garlic, minced
  • 2 stalks Green onions, chopped with white and green parts separated
  • 1 Carrots, peeled and grated
  • 1 1/2 cups Pineapple, fresh or canned, chopped
  • 1 Tbsp Yellow curry paste (sub any other type)
  • 1 Tbsp Fish sauce (sub soy sauce)
  • 1/2 Tbsp Brown sugar
  • 2/3 cup Coconut milk
  • 1 cup Rice, white or brown
  • 1 Tbsp + 1 Tbsp + 1 Tbsp Cooking oil
  • 2 Eggs
  • 1/2 cup Cashews
  • 1/2 Lime, juice of

Weight Watchers

Nutrition Facts

Reviews of this meal

This meal has 120 reviews

from Leila for the original version
Sep 23, 2017


from Patty for the original version
Sep 08, 2017


from Kelsey for the gluten free version
Comment: "Hit the spot! Hubby added an extra egg. On a weeknight, make ahead rice is a must!"
Sep 08, 2017


from Rhonda for the original version
Jan 10, 2017


from Kate for the original version
Oct 26, 2016


from Jenna for the original version
Comment: "This was pretty good, but not as top notch as lots of the other stir-fries we have had on this site."
Sep 30, 2016


from Jacob for the original version
Sep 13, 2016


from Katie for the original version
Comment: "Really good! Made with grilled chicken"
Sep 10, 2016


from Rachel for the original version
Sep 08, 2016


from Zoe for the gluten free version
Sep 03, 2016


from LaVerne for the original version
Sep 03, 2016


from Felice for the original version
Comment: "Tasty dish, better on first night since leftovers can tend to get mushy with reheating. Next time would try with jasmine or basmati rice. "
Aug 25, 2016


from Jessica for the gluten free version
Aug 23, 2016


from Susan for the original version
Aug 23, 2016


from Megan for the gluten free version
Comment: "Used red curry paste but otherwise stuck to the recipe. Great mix of textures and flavors!"
Aug 13, 2016


from Mary Ann for the original version
Comment: "Didn't save the leftovers."
Aug 06, 2016


from Sarah for the original version
Comment: "Awesome!!. I've never tasted anything like it!"
Aug 05, 2016


from Melissa for the original version
Aug 03, 2016


from Olivia for the original version
Jul 27, 2016


from Keith for the original version
Comment: "Love it. Made it as specified and it was delicious. When I reheated it I cooked it in sesame oil with some garam masala it was even better."
Jul 26, 2016


from Beth for the vegetarian version
Jul 24, 2016


from Kelly for the original version
Jul 21, 2016


from Sara for the original version
Jul 20, 2016


from Anthony for the original version
Jul 13, 2016


from Jodi for the gluten free version
Jul 12, 2016


from Angie for the original version
Jul 12, 2016


from Rebecca for the original version
Jul 11, 2016


from Kristin for the original version
Comment: "My entire family loved this (including two children under 5)! Made 1.5 amount of the sauce and added an extra tablespoon of the yellow curry sauce and a few extra dashes of salt. The fresh pineapple was the perfect addition. Will make this one again!"
Jul 11, 2016


from Samantha for the original version
Jul 11, 2016


from Rachel for the original version
Comment: "It didn't seem to have much flavor, don't plan to make this one again."
Jul 09, 2016


from Jenna for the gluten free version
Jul 09, 2016


from c for the original version
Comment: "This was ok. I usually like curry fried rice but I don't plan on making this again. I used West Indian yellow curry paste and skipped carrots but otherwise followed the recipe exactly. "
Jul 08, 2016


from Becky for the original version
Jul 08, 2016


from Marta for the original version
Jul 08, 2016


from Emily for the original version
Jul 07, 2016


from Alyssa for the original version
Jul 07, 2016


from Nichole for the paleo version
Comment: "I liked it, family wasn't in love with it. Boyfriend doesn't love curry or Ginger flavors. "
Jul 07, 2016


from Vickie for the original version
Comment: "Delish. I added a red bell pepper, extra green onions, carrots and 1 more egg."
Jul 07, 2016


from Tammy for the original version
Comment: "Easy and delicious!"
Jul 06, 2016


from Karen for the original version
Jul 06, 2016


from Nora for the original version
Comment: "Used mango curry sauce instead of paste and ingredients for sauce. Ended up adding a little soy sauce to kick the flavor up a little bit. Loved the combination of flavors and textures. "
Jul 06, 2016


from megan for the vegetarian version
Jul 06, 2016


from Clint for the original version
Comment: "I was pleasantly surprised by this recipe! I was worried the pineapple and brown sugar in the sauce would make it sweet- it wasn't at all so that was nice. I was missing the curry flavor, though, so I think next time I make this I'll season the chicken with some curry powder. I read other comments before cooking so I made sure to salt as I went along and I think that really helped to balance the flavor as well. "
Jul 06, 2016


from Kate for the original version
Jul 05, 2016


from Jennifer for the original version
Comment: "Great flavors and yummy leftovers again the next day."
Jul 05, 2016


from Nicole for the original version
Jul 04, 2016


from Michelle for the original version
Jul 04, 2016


from Mary for the paleo version
Jul 04, 2016


from Meera for the original version
Jul 04, 2016


from Kate for the gluten free version
Comment: "It tastes almost exactly like the pineapple curry fried rice I used to order from my Chinese place! It's good to know that I can make it myself now and not have to worry if the restaurant used wheat-based soy sauce or not."
Jul 04, 2016


from Lili for the vegetarian version
Jul 04, 2016


from Alina for the original version
Jul 04, 2016


from Joel for the original version
Jul 03, 2016


from Liz for the paleo version
Comment: "One of our Cooksmarts faves! Added. Sriracha drizzle when serving."
Jul 03, 2016


from Danetta for the original version
Comment: "Needed more spice but I can add that....adding Salt was a must."
Jul 03, 2016


from Michael for the original version
Comment: "Loved this. We didn't change a thing. Even my picky 19 year old cleaned it up!"
Jul 03, 2016


from Karsen for the paleo version
Jul 02, 2016


from Amanda for the original version
Jul 02, 2016


from Jekaterina for the vegetarian version
Jul 02, 2016


from Laura for the original version
Comment: "Soupy"
Jul 02, 2016


from Anna for the vegetarian version
Jul 02, 2016


from Michelle for the original version
Jul 02, 2016


from Shawn for the original version
Comment: "Used ground turkey and red curry because it was all I could find and I didn't want it to be too spicy. No scallions because we don't like them, so added spinach for color at the end. Had half the pineapple fresh and the other half in a smoothie with frozen strawberries, spinach, and lite coconut milk (would have been even better with some mint). It was all very tasty!"
Jul 02, 2016


from Melanie for the paleo version
Jul 02, 2016


from Tara for the original version
Jul 01, 2016


from Kimberly for the original version
Jul 01, 2016


from Jessica for the original version
Comment: "Didn't have any coconut milk, had to improvise."
Jul 01, 2016


from Zachary for the vegetarian version
Jul 01, 2016


from Adeline for the original version
Jul 01, 2016


from Erica for the original version
Jul 01, 2016


from Katie for the original version
Comment: "Very high calorie but I tried to cut it down by using light coconut milk and really lean ground turkey. Regardless we loved it! Very tasty"
Jul 01, 2016


from Maegan for the original version
Jul 01, 2016


from Sarah for the original version
Jul 01, 2016


from Daniel for the original version
Jul 01, 2016


from Jen for the gluten free version
Comment: "Next time I would make more sauce and up the curry paste ratio. I couldn't find yellow curry paste locally that was gluten free, so I had to use green. That might be why it was too bland/sweet. Overall good favors though."
Jul 01, 2016


from Jennifer for the original version
Comment: "Added extra curry paste and sriracha and it was so good."
Jul 01, 2016


from Megan for the vegetarian version
Jul 01, 2016


from Vanessa for the paleo version
Jul 01, 2016


from Rachel for the paleo version
Jul 01, 2016


from Megan for the paleo version
Jul 01, 2016


from Alison for the vegetarian version
Jul 01, 2016


from Jenny for the original version
Jul 01, 2016


from Bradley for the original version
Jul 01, 2016


from Robin for the original version
Jun 30, 2016


from Laura for the original version
Jun 30, 2016


from Elizabeth for the vegetarian version
Jun 30, 2016


from elysa for the original version
Jun 30, 2016


from Erin for the original version
Jun 30, 2016


from Vanessa for the original version
Jun 30, 2016


from Emily for the original version
Comment: "Pretty bland- I'll sriracha to the leftovers, but didn't like this as much as I expected to. "
Jun 30, 2016


from Jennifer for the original version
Comment: "Loved this meal. I would like to play around with the spice/curry but overall a total winner for our family."
Jun 30, 2016


from Erica for the vegetarian version
Comment: "I need to add more egg and cashews next time to make this meal a little heartier, but it tasted GREAT!"
Jun 30, 2016


from Maria for the vegetarian version
Comment: "Finally figured out coconut milk is whay was missing from all the curries 8 have ever made!!!! Quick meal to put together!!!! "
Jun 30, 2016


from Melia for the original version
Jun 30, 2016


from Laura for the original version
Comment: "Was a little bland (used green curry instead of yellow). Added some sriracha sauce to liven it up."
Jun 30, 2016


from Elie for the vegetarian version
Comment: "Fried rice dishes in general are just not a favorite with our family, although we liked the flavor combo. We'll try it again, but this time make it as a curry served over a bed of rice, and sprinkle chopped toasted cashews on top. "
Jun 30, 2016


from Maribel for the original version
Comment: "I used ground turkey & red curry paste. Maybe that's why it was bland? 😔"
Jun 30, 2016


from Johann for the original version
Comment: "Oh wish I would have done the chili peppers like other reviewers. Used siracha at the end instead. Still, definitely a favorite!"
Jun 29, 2016


from Bryan for the paleo version
Jun 29, 2016


from Wren for the vegetarian version
Comment: "This curried fried rice turned out really well! I loved the sauce with the coconut milk and the curry paste, super easy but added a lot of flavor and moisture to the rice! The pineapples were a nice touch too. Taking cues from the other reviews, I added some fresh diced red chile peppers and it gave it just the amount of heat I was looking for! Overall, a weeknight success for me."
Jun 29, 2016


from Charles for the original version
Jun 29, 2016


from Lara for the paleo version
Comment: "Bright and tasty!"
Jun 29, 2016


from Laurel for the original version
Comment: "Fantastic! Added a sliced red bell pepper. Used a whole packet of yellow curry sauce instead of the tiny 1 Tbs in recipe. Forgot the lime, it didn't matter. Was delicious even before adding the cashews, and peanuts would have also been great. Loved the speed and ease of ground meat vs traditional thin sliced."
Jun 29, 2016


from Emily for the vegetarian version
Jun 29, 2016


from Stacey for the original version
Comment: "I couldn't find yellow curry, so used green. I found this very bland - not sure if it was because of that substitution or not."
Jun 29, 2016


from Sarah for the paleo version
Jun 29, 2016


from Joanna for the original version
Jun 28, 2016


from Tara for the paleo version
Jun 28, 2016


from Sara for the vegetarian version
Jun 28, 2016


from Sarah for the original version
Jun 28, 2016


from Lisa for the vegetarian version
Jun 28, 2016


from Amy for the paleo version
Jun 28, 2016


from Angela for the original version
Comment: "If I could give this more stars I would! We did use shrimp instead of chicken burger. It absolutely made this dish so much more than it was on it's own! Fabulous!"
Jun 28, 2016


from Laurey for the original version
Jun 28, 2016


from Lucie for the gluten free version
Jun 27, 2016


from Alyson for the vegetarian version
Comment: "We really liked this; the yellow curry paste we got is spicier than the red and green pastes we already had on hand, so the contrast between sweet and spicy was great."
Jun 27, 2016


from Krista for the original version
Jun 27, 2016


from Mollie for the original version
Jun 27, 2016


from Linea for the original version
Comment: "Very good although I think it could have used a bit more heat to balance with the sweetness of the pineapples.. We did use green curry instead of yellow so that might have been why. But overall, a great way to use up leftover rice!! "
Jun 27, 2016


from David for the original version
Jun 26, 2016