Pineapple Shrimp Fried Rice
This dish is a fusion of savory, spicy, and sweet. It has all the flavors you would expect from a fried rice, but with a twist. The curry is the secret to making this dish taste just like the local Thai restaurant. Pineapple and shrimp in fried rice will be your new favorite combination. This makes enough for four hearty servings but you can stretch it to six if you have additional sides.
Servings: 4 to 6 servings
Ingredients
For the sauce:
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon mirin
- 1 teaspoon fish sauce
- 1 teaspoon curry powder
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon white pepper
For the fried rice:
- 2 tablespoon cooking oil divided
- 1 pound shrimp peeled and deveined
- 3 eggs
- 2 teaspoons minced fresh gingerroot
- 3 garlic cloves minced
- 1 to 2 Thai red chilis diced (or Serrano peppers)
- 1 red bell pepper seeds removed and chopped
- 1 medium carrot chopped
- 1 small white onion chopped
- ½ cup cashews
- 3 cups cooked white rice
- 1-½ cups diced pineapple fresh or canned
- 4 to 5 green onions chopped
Instructions
- Combine the ingredients for the sauce in a small bowl and set aside.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until they turn pink. Remove them from the pan and set them aside.
- Crack the eggs in a bowl and whisk them together. Add the eggs to the skillet and stir until just barely cooked. Remove the eggs from the pan and set them aside.
- Add another tablespoon of cooking oil to the skillet. Add the ginger, garlic, and Thai chilis (if using). Cook for 30 to 60 seconds until you smell the aroma of the garlic.
- Add the bell pepper, carrots, onion, and cashews to the skillet. Cook for 1 to 2 minutes.
- Add the cooked rice and the sauce to the skillet. Stir well until the rice is completely coated in the sauce.
- Stir in the pineapple chunks, shrimp, and the cooked egg. Cook, stirring for 1 to 2 minutes until heated through.
- Sprinkle the green onions on top and serve.
Notes
- Use cold, leftover rice for best results. Fresh rice sticks together and gets clumpy and mushy. Leftover rice has time to dry out and get firm and gives fried rice its distinctive texture.
- If you don't have leftover rice, spread fresh rice out on a large baking sheet and stick it in the oven at 300°F for 30 minutes then let it cool in the fridge. Leave it on the baking sheet as it cools in the fridge. You can prep all your ingredients while the rice cools down.
Nutrition
Serving: 1 | Calories: 580kcal | Carbohydrates: 50g | Protein: 38g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 286mg | Sodium: 1694mg | Fiber: 3g | Sugar: 11g
