Spicy Curried Pineapple Fried Rice


  • Dried red chilies (2)
  • Coriander seeds (1 tsp)
  • Cardamom (1 tsp)
  • Cumin seeds (2 tsp)
  • Mustard seeds (1 tsp)
  • Peppercorns (1 tsp)
  • Cinnamon stick (1 crushed)
  • Grated ginger (1 tbsp)
  • Grated turmeric (1 tbsp)
  • Short grain rice (2 cups)
  • Pineapple
  • Chicken ( 1 lb Boneless)
  • Eggs (2)
  • Vegetable oil/ Olive Oil
  • Red pepper (1)
  • Carrot (1)
  • Garlic (1 crushed clove)
  • Kosher salt
  • Rice wine vinegar (2 Tbsp)
  • Fish sauce (1 Tbsp)
  • Sesame oil (1 Tbsp)
  • Soy sauce (1 Tbsp)
  • Green onions
  • Chopped cashews


  • First we are going to toast and grind our spice mixture. In a saucepan, combine dried red chilies, 1 tsp coriander seeds, 1 tsp cardamom, 2 tsp cumin seeds, 1 tsp mustard seeds, 1 crushed cinnamon stick, and 1 tsp peppercorns. Cook over high heat until fragrant and slightly smoking, and then add to spice grinder (or use mortar-pestle), grind, and set aside.
  • Cook the rice as per the instructions.
  • Chop your red peppers, carrots, green onions, chopped cashews.
  • Slice pineapple in half. Place a cut skin deep around the pineapple and score at 2 cm wide intervals, and scoop out into a bowl and set aside.
  • In a wok, heat 3 tbsp of oil over maximum heat. Add 2 beaten eggs to the wok and cook until just barely set and then add chicken and cook it till it’s cooked all the way.
  • Add your chopped red pepper, and carrot. Add grated ginger, grated turmeric, and 1 crushed clove of garlic. Give it a good mix before adding all of the rice.
  • Next add a little bit of the spice powder, some salt to taste, rice wine vinegar, fish sauce, sesame oil, and soy sauce.
  • Stir and continue to cook over a high heat before adding pineapple. Add some chopped green onions and some chopped cashews.

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