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Thai Curried Fried Rice
lentils / pineapple

Active: 35 min Total: 35 min
We first featured this meal in October of 2013 and decided to give it a healthier makeover! This newer version is a little bit lighter and uses lentils instead of tofu.
Smarts: Pineapple is sweet and tart and makes a great flavor contrast to savory.


Curried Fried Rice with Lentils & Pineapple:
  • Garlic - 3 cloves , minced
  • Green onions - 2 stalks , chopped with white and green parts separated
  • Carrots, medium-sized - 1 , grated
  • Pineapple, fresh or canned - 1 1/2 cups , chopped
  • Curry paste, yellow (sub green or red) - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Brown sugar - 1/2 Tbsp
  • Coconut milk, light - 2/3 cup
  • Lentils, cooked (14 oz / 387 g can) - 1 can
  • Cooking oil - 1 Tbsp
  • Eggs - 2
  • Leftover rice (from Monday) - 2 cups
  • Cashews - 1/2 cup
  • Limes - 1/2 , juice of


  1. Garlic / Green Onions / Carrots / Pineapple - Prep as directed. Use a box grater to grate carrots (for larger batches, use a food processor). (Can be done up to 3 days ahead)
  2. Sauce - Whisk together curry paste, soy sauce, brown sugar, and coconut milk. (Can be done up to 3 days ahead)
  3. Lentils - Drain and rinse.

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  1. Heat a wok over medium-high heat and add cooking oil to wok. Add in garlic and white parts of green onion to heated oil. Once you can smell the aromatics, crack eggs into wok and scramble.
  2. When eggs are done, add in carrots with a dash of salt. Stir-fry for ~1 minute.
  3. Next add in leftover rice, pineapple, lentils, and sauce. Toss everything together, and cook until rice is warmed through. Add in green parts of green onions, cashews, and a squeeze of lime juice. Season to taste with salt and pepper or more soy sauce.



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