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Thai Pineapple Fried Rice

A vibrant combination of sweet pineapple, succulent shrimp, and aromatic spices, this Thai Pineapple Fried Rice offers a delightful explosion of flavors, perfect for any meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

Seasonings
  • 1 1/4 teaspoon Curry Powder Use high-quality for authentic flavor.
  • 1/2 teaspoon White Pepper Adds a gentle heat.
  • 1 1/2 teaspoon Sugar A touch of sweetness to balance flavors.
  • 1/4 teaspoon Table Salt
  • 2 teaspoons Soy Sauce Or tamari for gluten-free.
  • 2 teaspoons Fish Sauce
  • 1 1/2 teaspoon Shrimp Paste in Oil Optional but enhances seafood flavor.
  • 3 tablespoons Neutral Oil Like vegetable or canola for frying.
Main Ingredients
  • 12 medium to large Shrimp Peeled and deveined—fresh or frozen works.
  • 2 Eggs Beaten.
  • 375 grams Cooked Jasmine Rice or Coconut Rice Day-old rice works best.
  • 1/2 cup Small Diced Onions
  • 1 cup Fresh Pineapple Cut into pieces—fresh is best.
  • 2 tablespoons Raisins Optional but adds a lovely sweetness.
  • 1/2 cup Roasted Cashews Unsalted and roughly chopped.
  • 2 Green Onions Chopped.
  • 1 Roma Tomato Diced—adds freshness.
Optional Garnishes
  • Pineapple Bowl for Serving Optional but a fun presentation.
  • Cucumber Slices for Serving Optional, refreshing contrast.
  • Toasted Shredded Coconut for Serving Optional, adds tropical flair.

Method
 

Preparation
  1. Rinse jasmine rice under cold water until the water runs clear and then cook according to your rice cooker or pot instructions with coconut milk.
Cooking
  1. In a small bowl, mix together curry powder, white pepper, sugar, and salt.
  2. In another bowl, combine soy sauce, fish sauce, and shrimp paste.
  3. Heat neutral oil in a wok over medium-high heat and sear the shrimp until browned.
  4. In the same wok, scramble the eggs until lightly set.
  5. Add cooked rice and diced onions into the wok and mix well.
  6. Sprinkle in the seasoning mix and pour over the soy and fish sauce blend. Stir thoroughly.
  7. Fold in pineapple, raisins if using, and seared shrimp. Let sit undisturbed for a couple of minutes.
  8. Stir in cashews, tomatoes, and green onions before serving.

Notes

Make sure to use fresh produce and quality sauces. Leftover fried rice can be stored in an airtight container in the fridge for up to 3 days. Customize with tofu for a vegetarian option or add chilies for spice.