Pineapple and Shrimp Fried Rice

by katerina on June 13, 2013

This pineapple and shrimp fried rice is inspired by a Thai fried rice, but as with many of these kind of dishes there is lots of variation on the actual recipes and as such this isn’t necessarily authentic but it is tasty. Feel free to adjust the vegetables a bit: swap tomatoes for corn and peas or add raisins if you want to play with the recipe.

Thai Fried Rice

Plus, ask yourself why such a recipe (one designed to use leftovers) is not something you are making more often, I know I am. I love how easy this is for meal planning, simply add a fried rice recipe to the same week when you are having some white or brown rice for another dish (maybe a thai & ginger stir fry?) and you are already halfway prepared.

Next recipe I intend to work on is congee, it is also a great use of leftover rice.

Print Recipe

Pineapple Fried Rice

(serves 2-4)

1 cup rice uncooked or 3 cups cooked leftover rice *
1 cup raw shrimp
1 teaspoon chili garlic sauce
1/4 teaspoon white pepper
2 cloves garlic
3 scallions
1 1" piece of ginger
1 medium tomato, or 1/2 cup cherry tomatoes
1/4 cup whole cashews
1 carrot
1 cup chopped pineapple
2 tablespoons fish sauce
3 tablespoons light soy sauce
a handful of fresh cilantro
1 tablespoon vegetable oil

1. If you haven't cooked your rice yet you will need to do this first, though it is better if it is done ahead and sits in the fridge for a few days. You will need to have it be cool before you start the fried rice. Put it on a plate and break apart any clumps with your fingers.

2. First you will want to get everything prepped and ready to go right beside your wok. Prepare your shrimp, if they are big, slice into bite sized pieces and combine with the chili garlic sauce and white pepper, set aside.

3. Chop the scallions, keep the green parts separate from the white parts. Slice the garlic and the ginger and combine with the whites of the scallion. Place the green parts of the scallion with the rice. Chop the tomatoes and also add to the rice along with the cashews. Chop the carrot and the pineapple and place with the shrimp.

4. Combine the fish sauce and the soy sauce. Wash the cilantro and remove the stems.

5. Heat a wok to high heat. Add the oil, and swirl then add the garlic and scallion mixture, stir for 15 seconds and then add the shrimp and pineapple mixture. Stir fry until the shrimp is cooked, then add the rice and gently toss until it starts to look glossy - about 30 seconds. Pour in the sauce and toss for another minute, add the cilantro and toss to combine. Serve immediately.

* I like using brown rice but it isn't authentic.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time:20 minutes
Calories(approximate per serving): 300

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