This is the BEST recipe for pineapple fried rice from Asian at home!
It was delicious and gorgeous to look at when I tested the recipe. I posted it on Instagram so you could see what I was working on. It turns out I was just playing a joke on you guys. !
I am so grateful for the patient you have. I shouldn’t have teased you in that way… but I cannot promise it will never happen again. lol
If you follow me on Instagram or Facebook, you know that I moved recently from CA to TX. It’s the reason there haven’t been any new recipes in a while. But buckle up! There will be new recipes pouring in like rain! !
This pineapple fried-rice recipe has me super hungry and excited. This is one of my favorite fried rice’s and it’s oh-so-delicious! !
It’s super simple to make, and even simpler if you don’t use the entire pineapple… but what fun is there if pineapple fried rice isn’t served in a bowl made from a pineapple? !
This recipe is exactly how I ate shrimp in Thailand. You can use any type of protein, including chicken, beef or pork.
Are you ready to start? Let’s get started!
Mix 10 oz of shrimp, 1 tsp of soy sauce, and 1/8 tsp pepper in a large mixing bowl. Let it marinate as you prepare the other ingredients.
Volume 0%Volume 14 seconds IN a small bowl, combine 1/8 tsp of white pepper with 2 tbsp of soy sauce and 1 tbsp each fish sauce, oyster sauce and palm Sugar. Set aside. This fried-rice sauce is delicious! !
This is why I prefer Palm Sugar in a Jar. I can then add water to soften the texture if it gets hard or dries out. It’s so much easier to work with when I cook in the kitchen.
palm sugar, is one of the secret ingredients I use to create a more authentic taste and result when cooking Thai food. This is my go-to ingredient for Thai cuisine. If you aren’t using it enough, you could substitute with honey.
In a medium bowl, beat 3 eggs with a pinch of white pepper and salt.
Set aside.
Because I have green beans and carrots on hand, I use one ounce of each. You can small dice them.
It is also possible to use frozen carrots and peas.
Leave stem intact. Cut the pineapple in half lengthways. Make slits all around the perimeter. Slice the flesh of the pineapple without cutting into its skin. Reserve 1 cup (6 oz.) of pineapple and chop it into smaller pieces.
You can use the remaining pineapple to make a smoothie, snack or Pina Colada.
Add 1 tablespoon of cooking oil to a large pan or wok and heat it over high-heat. Pour the beaten egg into a hot wok, and scramble it to ensure that it cooks evenly.
Keep the egg intact to get a silkier texture. Remove the egg from the wok.
Add 1 tbsp of oil to the empty pan and add the shrimp marinated. About 2 to 3 mins, sear and cook the shrimp 3/4 of the way. You can adjust the cooking time based on the size of your shrimp. Remove shrimp and set aside.
Add 3 tablespoons oil, ginger, garlic and Thai chili to the now-empty wok. Stir-fry until you smell the aroma, which should take 30 to 45 seconds. Add the diced carrots, green beans, and cashews. Stir-fry for 30 seconds to 1 minute. Add rice and sauce mixture.
Stir-fry everything until each grain of rice has been coated with sauce. This should take between 1 and 2 minutes.
Mix in the pineapple pieces that you have reserved. Add shrimp, green onions, and egg. Stir fry rice with egg and continue to stir-fry until shrimp are fully cooked.
Add chopped cilantro to the pineapple bowl if desired.
Enjoy!
Ingredients
- 10 oz Peeled and deveined Jumbo Shrimp
- 1 tsp soy sauce plus 2 tbsp soy sauce
- 1/4 tsp White pepper divided in half
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp Palm sugar Honey
- Half a teaspoon curry powder
- 1 You will need 1 cup of pineapple for the fried rice.
- 5 tbsp Cooking oil
- 3 Eggs beaten with white pepper & a pinch of salt
- 5 Cloves of garlic, chopped
- Half a teaspoon Chop ginger
- 2 You can also find out more about the following: 3 Thai chili chopped (optional).
- 2 oz Whether you want to eat frozen carrots and green beans or diced carrots and green beans, we have them.
- 1/4 cup raw cashews
- 4 Cups Jasmine rice, both cooked and cold
- 1 You can also find out more about the following: 2 Green onions chopped
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INSTRUCTIONS
- Mix shrimp with 1 tsp of soy sauce, and 1/8 tsp of white pepper. Let it marinate as you prepare the other ingredients.
- In a small bowl, combine the remaining white pepper with 2 tbsp of soy sauce. Also, add in the fish sauce, oyster, palm sugar, and curry powder. Set aside.
- Leave stem intact and cut the pineapple in half lengthways. Make slits all around the perimeter. Slice the flesh of the pineapple without cutting into its skin. Reserve 1 cup (6 oz.) of pineapple, and then cut it into smaller pieces.
- Add 1 tablespoon of cooking oil to a large pan or wok and heat it over high-heat. Pour the beaten egg into a hot wok, and scramble it to ensure that it cooks evenly. Do not scramble the egg too much, as we want it to be silkier. Remove the egg from the wok.
- Add 1 tbsp of oil to the empty pan and add the shrimp marinated. About 2 to 3 mins, sear and cook the shrimp 3/4 of the way. You can adjust the cooking time based on the size of your shrimp. Remove shrimp and set aside.
- Add 3 tablespoons oil, garlic ginger, and Thai chili to the empty wok. Stir-fry until you smell the aroma, which should take 30 to 45 seconds. Add the diced carrots, green beans, and cashews. Stir-fry for 30 seconds to 1 minute. Add rice and sauce mixture. Stir-fry everything until each grain of rice has been coated with sauce. This should take about 1 to 2 min.
- Mix in the pineapple pieces that you have reserved. Add shrimp, green onions, and egg. Stir fry shrimp until they are fully cooked, and then reheat for about 1 or 2 minutes. Transfer pineapple fried risotto into a pineapple bowl. Garnish with chopped cilantro, if desired. Enjoy!