This vegetarian Coconut and Pineapple Thai Fried Rice is an easy Instant Pot recipe you will want to make again and again.
Exotic flavours make this dish a treat for your taste buds and all within a couple of minutes. We love ours using our Homemade Thai curry paste .
Thai Pineapple Fried Rice
Creaminess from the coconut milk and a hint of spice from the Thai curry paste balance each other beautifully. A little lime juice and coriander round off the dish perfectly.
Why you’ll love this recipe
✓To make gluten-free, use Tamari instead of soy sauce.
✓The perfect balance of sweet and savoury
Cooking rice in Instant Pot
The trick with cooking rice in an Instant Pot is to really know the rice you are using. What works for one person will not work for you as each type and company of rice works differently.
I have seen recipes that cook rice in the Instant Pot for 5 minutes but honestly, if I did that, I’d end up with mush.
For the rice that we have used, 1 minute on low pressure is more than enough to get soft and fluffy rice.
The only way for you to work out what is best for you is to experiment. Start on less time and work your way.
If your rice does end up getting too soft, don’t let it go to waste, but make an easy rice pudding recipe.
We try to go easy on too many rice recipes day-to-day to watch our health, but we do love to indulge sometimes!
Instant Pot Cranberry and Saffron Rice – a delicious blend of Christmas with a Persian touch
Beetroot, Tofu and English Mustard is one of our autumn favourites.
Asparagus and Peanut Rice – celebrate spring and summer!
Burnt Garlic and Tofu Fried Rice – for another fried rice fix
Carrot and Coconut Pulao Rice – pairs wonderfully with so many curries
Paneer Tikka Biryani is for special occasions and one of the most satisfying Royal rice dishes!
Schezwan Fried Rice perfect for cold and winter days
Ingredients for Thai Coconut and Pineapple Fried Rice
Rice – we have used a good quality basmati rice.
Coconut Milk – adding a little when cooking the rice first will make the rice so creamy and fluffy! Alternatively, add only in the later steps when coconut milk is required.
Coconut Oil – you may use any other flavourless oil.
Onion – finely chopped
Garlic and ginger
Mix vegetables – we have used frozen mixed vegetables (carrots, peas and green beans) for ease but you can also use other vegetables.
Soy sauce – use tamari to make this rice gluten-free.
Thai curry paste – use either red or green . Keeping homemade thai paste in a jar in the fridge comes in handy!
Spring onion – keep the white part and green part separate as they go into the recipe at different stages.
Coriander – fresh coriander leaves for garnishing
Lime – use fresh lime juice or bottled
Black pepper powder
Red chilli flakes – can be left out if you find them too spicy
How to make Thai Pineapple Fried Rice in Instant Pot Step by step and video recipe
Note-follow step by step and video instructions to make Instant Pot Thai fried rice, for STOVETOP method and exact measurements check out recipe card at the bottom of the page .
To make coconut rice in the instant pot watch our video below.
Instant pot coconut rice
In the inner pot add washed rice, coconut milk and water. Set the LOW-PRESSURE COOK mode for 1 minute. After 10 minutes NPR open the lid and transfer the rice in another dish. Let it cool completely. Clean the inner pot or use another instant pot if you have more than one.
Select saute mode for 5 minutes, heat oil and add the onion.
Add ginger-garlic and saute for few seconds.
Roasted cashews and mixed vegetables and white pasts of the spring onion.
Add red Thai curry paste and mix.
Dark soy sauce.
Red dry chilli flakes, black pepper powder and salt.
Coconut milk.
Pineapple pieces.
Add cooked cold rice.
Lime juice.
Green parts of the spring onion-mix and serve.
Tips:
Make sure the rice you cook that has every grain separated. For fried rice, you must cool the rice completely. Even batter if you store cooked rice it in the fridge and later coo fried rice.
How to store Thai Fried Rice
Fridge – rice spoils easily so as soon as it has cooled, place in a Tupperware and store in the fridge. It will stay fresh for up to 2 days.
Freezer – you can freeze this rice. Store in a freezer-friendly container and freeze for up to 4-6 weeks. Once defrosted, reheat thoroughly. You may find that the rice and vegetables may lose their texture a little.
Other Thai Recipes
- Thai green curry hummus 2. Vegan Thai Peanut Noodles 3. Thai Sweet Potato, Chickpea and Mushroom Curry 4. Roasted Thai Cauliflower Soup 5. Mango-Coconut Tapioca Pudding
Vegan Coconut and Pineapple Thai Fried Rice
Ingredients
- 500 g basmati Rice - I used sella basmati)
- 400 ml coconut Milk
- 250 g pineapple chunks
- 2-3 tbsp. thai red curry paste
- 150 g cashew nuts lightly roasted
- 1 onion finely chopped
- 1 tbsp. ginger-garlic Puree
- 1 bunch spring onion
- 200 g mixed vegetables (-carrots-green peas, green beans, corn)
- 1 teaspoon salt
- ½ tsp. black pepper powder
- 1 tsp. red chilli flakes
- 1 tsp. soy sauce
- 1 tbsp. lime juice
- 2-3 tbsp. coriander leaves
- 2-3 tbsp. coconut oil or any other oil
Instructions
- Wash rice under water till water runs clean and set aside to soak for half an hour or more. 500 g basmati Rice
- Bring it to boil 200 ml of water and coconut milk on a gentle heat. 400 ml coconut Milk
- Once coconut mixture starts boiling add rice. Keep the heat on medium.
- Cover the lid and cook the rice on a low heat and cook as you would do regular rice.
- Once the rice is done, leave to cool at least 2 hours. I leave it 10 hours in a refrigerator.
- When you are ready to fry the rice, heat oil in a wok or pan. 2-3 tbsp. coconut oil
- Add onion and ginger-garlic paste. 1 onion finely, 1 tbsp. ginger-garlic Puree
- Add steamed vegetables and stir for a couple of minutes. 200 g mixed vegetables
- Add roasted cashew nuts and white parts of spring onions. 150 g cashew nuts, 1 bunch spring onion
- Now add red curry paste, soy sauce, salt, black pepper powder and red chilli flakes. 2-3 tbsp. thai red curry paste, 1/2 tsp. black pepper, 1 tsp. red chilli flakes, 1 tsp. soy sauce, 1 teaspoon salt
- Stir everything and add pineapple chunks. 250 g pineapple chunks
- Then add cooked rice, mix everything well.
- Add lime juice, mix once again. 1 tbsp. lime juice
- Cook the rice couple of minute but make sure rice doesn’t stick to the bottom of the pan.
- Turn off the heat, garnish the rice with the fresh coriander and green parts of spring onion. 2-3 tbsp. coriander leaves
- Serve hot with extra wedges of lime.
- Enjoy!
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Coconut and Pineapple Thai Fried Rice
Ingredients
- 500 g basmati Rice - I used sella basmati)
- 400 ml coconut Milk
- 250 g pineapple chunks
- 2-3 tbsp. thai red curry paste
- 150 g cashew nuts lightly roasted
- 1 onion finely chopped
- 1 tbsp. ginger-garlic Puree
- 1 bunch spring onion
- 200 g mixed vegetables (-carrots-green peas, green beans, corn)
- 1 teaspoon salt
- ½ tsp. black pepper powder
- 1 tsp. red chilli flakes
- 1 tsp. soy sauce
- 1 tbsp. lime juice
- 2-3 tbsp. coriander leaves
- 2-3 tbsp. coconut oil or any other oil
Instructions
- Wash rice under water till water runs clean and set aside to soak for half an hour or more. 500 g basmati Rice
- Bring it to boil 200 ml of water and coconut milk on a gentle heat. 400 ml coconut Milk
- Once coconut mixture starts boiling add rice. Keep the heat on medium.
- Cover the lid and cook the rice on a low heat and cook as you would do regular rice.
- Once the rice is done, leave to cool at least 2 hours. I leave it 10 hours in a refrigerator.
- When you are ready to fry the rice, heat oil in a wok or pan. 2-3 tbsp. coconut oil
- Add onion and ginger-garlic paste. 1 onion finely, 1 tbsp. ginger-garlic Puree
- Add steamed vegetables and stir for a couple of minutes. 200 g mixed vegetables
- Add roasted cashew nuts and white parts of spring onions. 150 g cashew nuts, 1 bunch spring onion
- Now add red curry paste, soy sauce, salt, black pepper powder and red chilli flakes. 2-3 tbsp. thai red curry paste, 1/2 tsp. black pepper, 1 tsp. red chilli flakes, 1 tsp. soy sauce, 1 teaspoon salt
- Stir everything and add pineapple chunks. 250 g pineapple chunks
- Then add cooked rice, mix everything well.
- Add lime juice, mix once again. 1 tbsp. lime juice
- Cook the rice couple of minute but make sure rice doesn’t stick to the bottom of the pan.
- Turn off the heat, garnish the rice with the fresh coriander and green parts of spring onion. 2-3 tbsp. coriander leaves
- Serve hot with extra wedges of lime.
- Enjoy!
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Raise your hand if you would love a recipe which is super duper easy to prepare and very healthy and can be made with simple ingredients, here it is, 5 Minute Avocado, Basil and Orange Pesto and I can vouch for it. This recipe is delicious and combines flavours in a way that knocks your socks off.
This vegan, healthy and delicious pesto recipe of mine has a twist, my best-kept secret, have you noticed? you are right yes, this creamy avocado and basil pesto is blended with pure orange juice. Everything paired so well, It is so refreshing and a light recipe for summer days.
More Pesto Recipes-> Vegan kale Pesto | Hemp Seeds, Basil and Coriander Pesto | Parsley Walnut Pesto | Avocado pesto
Not only orange juice provides a refreshing citrusy flavour to this pesto but keeps avocados from turning brown because the citric acid from the orange juice slows down the oxidation.
I wanted to prepare this pesto recipe was worried that it won’t stay fresh, but then I remembered my Avocado Dill Cream which I prepared with Orange Juice.
We love to binge on Avocados, whatever the weather or any mealtime. Avocado is an all-rounder ingredient that you can. almost whip up anything with it.
During cooler days Warm Stuffed Avocado or Avocado and Fenugreek Paratha make an excellent lunch when we crave for something hot and tasty.
Healthy and refreshing Avocado salads are always a hit in my house such as Avocado, Black Beans and Tortilla Salad , Avocado and Strawberry salad with Honey Vinaigrette.
This 5 minute pesto with avocado, basil and orange , recipe is our latest addiction, we used it as a sandwich filling, it adds tons of flavours. You can also spread on toasts and mix it in pasta too.
5 minute Avocado, Basil and Orange Pesto
ingredients:
- 1 ripe avocado
- 5-6 tbsp. fresh basil leaves
- 60 ml of orange juice
- 3 tbsp. pine nuts
- 2 garlic clove
- 2 tbsp. vegan parmesan cheese or nutritional yeast
- Salt and black pepper
instructions:
How to cook 5 minute Avocado, Basil and Orange Pesto
- Add everything in a food processor and process until everything is smooth.
- If pesto is too thick add little more orange juice.
- Transfer into a jar and store in a refrigerator or freeze it for later use.
