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!


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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

Weight Watchers

Nutrition Facts

Reviews of this meal

This meal has 43 reviews

from Jessie for the vegetarian version
Comment: "Fun & quick to make & 8 year old ate! Made ahead rice & jar minced garlic made this fast...and cashews ! Yum!"
Apr 18, 2018


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 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 Katie for the original version
Comment: "Really good! Made with grilled chicken"
Sep 10, 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 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 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 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 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 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 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 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 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 Jennifer for the original version
Comment: "Great flavors and yummy leftovers again the next day."
Jul 05, 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 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 Laura for the original version
Comment: "Soupy"
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 Jessica for the original version
Comment: "Didn't have any coconut milk, had to improvise."
Jul 01, 2016