Shrimp Pineapple Fried Rice Thai (Printer-Friendly Version)
Juicy shrimp, pineapple, and jasmine rice combine for a vibrant Thai-inspired stir-fry packed with color and flavor.
# Required Ingredients:
→ Main Ingredients
01 -
400 g cooked jasmine rice, cold and day-old
02 -
250 g large shrimp, peeled and deveined
03 -
2 eggs, lightly beaten
04 -
200 g fresh pineapple, cut into 1.5 cm chunks
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
07 -
1 medium carrot, diced (about 70 g)
08 -
75 g green peas, fresh or frozen
09 -
2 green onions, sliced
→ Sauce and Flavourings
10 -
2 tablespoons vegetable oil (canola or sunflower), divided
11 -
1 tablespoon soy sauce
12 -
1 tablespoon fish sauce
13 -
1 tablespoon oyster sauce
14 -
0.5 teaspoon curry powder
15 -
0.5 teaspoon sugar
16 -
0.25 teaspoon ground white pepper
→ Garnishes
17 -
2 tablespoons fresh cilantro, roughly chopped
18 -
40 g roasted cashews or peanuts, coarsely chopped
19 -
Lime wedges, to serve
# Step-by-Step Instructions:
01 -
Spread cold, day-old jasmine rice on a tray to separate grains and allow it to fully dry if freshly cooked. This step ensures a fluffy texture during stir-frying.
02 -
Heat 1 tablespoon of vegetable oil in a large wok over high heat. Add shrimp, season lightly with salt and white pepper, and stir-fry until pink and opaque, 2–3 minutes. Transfer to a clean plate.
03 -
Lower heat to medium. Add a little more oil if needed. Pour in beaten eggs; let set briefly, then gently stir to break into soft curds. Remove eggs from the wok and set aside with shrimp.
04 -
Add remaining oil. Sauté diced onion and minced garlic until onions are translucent and fragrant, about 2 minutes. Stir in carrot and peas, cooking until just tender yet still bright, 2–3 minutes.
05 -
Increase heat to high. Add prepared jasmine rice, breaking up any clumps. Stir in soy sauce, fish sauce, oyster sauce, curry powder, sugar, and white pepper. Toss vigorously to coat and lightly crisp the rice.
06 -
Return shrimp and eggs to the pan. Add pineapple chunks and sliced green onions. Stir-fry briefly, 1–2 minutes, to heat through without overcooking the pineapple or greens.
07 -
Transfer fried rice to a platter or hollowed pineapple shell. Garnish with chopped cilantro and roasted cashews or peanuts. Serve immediately with lime wedges for squeezing.
# Handy Cooking Tips:
01 -
For optimal results, use day-old, fridge-cold jasmine rice to ensure each grain stays distinct and does not turn mushy during stir-frying.
02 -
If substituting with gluten-free soy sauce or tamari and a wheat-free oyster sauce, the dish becomes completely gluten free.
03 -
Do not overload the wok; cook in batches if necessary to maintain high heat and avoid steaming the ingredients.
04 -
Fresh pineapple delivers the best flavor, but canned pineapple (drained thoroughly) can be used in a pinch.
05 -
Serving in a pineapple shell creates an authentic presentation and infuses the dish with natural sweetness.