dinner, recipes, rice, under 30 minutes

Sweet and Spicy Red Curry Un-Fried Rice

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Faster than ordering takout!

The last time I went out for fried rice, it was a terrible experience. I was about 5 months pregnant with my 3rd child. I was exhausted, nauseated, and just plain grumpy. My poor husband was trying to take me out on a date and get my mind off of my misery. When the dish came, it was so greasy and salty! On top of that, the rice was overcooked (read: HARD) and it was more egg than rice or veggies. Needless to say, it did not help my pregnant tummy at all. I have not ordered fried rice at a restaurant since. 3 plus years, people! Sure, I have made it at home here and there, but it’s just not the same.

Recently, I was playing around with some new flavor combinations, and I hit on a winner. I honestly wish I had made a double batch, it was that good. It’s slightly sweet, mildly spicy, and has just the right amount of salt coming from Tamari versus standard soy sauce. Red curry paste imparts amazing flavor and mild spice without having to buy exotic ingredients while the pineapple adds the right touch of sweetness. It also contains NO OIL. The moisture of the vegetables keeps the dish from sticking as it cooks.

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This un-fried rice comes together in a snap because you must use day old rice to get the right texture. Make a double batch of rice and dice all the veggies on your meal prep day and this dish will take less than 10 minutes from stove to table! If you decide to chop all the veggies right before you start cooking, make sure to have everything sitting next to the stove top before you turn the heat on. This dish moves super fast or it’ll burn.


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Sweet and Spicy Red Curry Un-Fried Rice


  • 1.5 cups finely diced pineapple
  • 1 bell pepper, finely diced (I used ½ of a red and ½ of an orange)
  • 1/3 cup raw cashews
  • 2 green onions, finely sliced
  • 1 tsp Thai Kitchen Red Curry Paste
  • 4 cups day-old brown rice
  • 2 TBS Tamari sauce
  • ¼ cup cilantro, chopped
  • ½ lime, juiced
  • optional: Sriracha, sesame seeds, or extra cilantro for serving



  1. Heat a non-stick pan over medium-high to high heat. I used an enameled cast iron pan.
  2. Add pineapple to the dry hot pan and sauté for 2 minutes, stirring constantly, until the edges start to caramelize.
  3. Add the bell pepper to the pan and sauté for 2 minutes.
  4. Add cashews and green onions to the pan and sauté for 1-2 minutes until the cashews are fragrant.
  5. Add the red curry paste to the pan and stir for about 30 seconds to “wake” the spices up
  6. Add the rice and Tamari to the pan and stir well for 2-3 minutes until the rice is heated through.
  7. Take the pan off the heat and stir in the cilantro and lime juice.
  8. Garnish each dish with Sriracha, sesame seeds, and/or extra cilantro as desired. Serves 4 modest sized bowls.


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Do you like fried rice? Comment down below!

Full disclosure: This blog post contains some affiliate links. Meaning, basically, if you make a purchase from any of these links, I may make a little money. So thank you in advance for supporting my family 🙂

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