Hawaiian Pineapple Shrimp Fried Rice
User Reviews
4.6
114 reviews
Excellent
Hawaiian Pineapple Shrimp Fried Rice
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A Hawaiian-inspired shrimp fried rice recipe that's EASY, ready in minutes, and has so much authentic flavor!! A family favorite that's better-than-takeout!!
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Ingredients
- 3 to 4 tablespoons canola or vegetable oil olive oil may be substituted
- 1 to 2 tablespoons sesame oil
- 1 pound medium-large fresh shrimp* cleaned (approximately 15-20 count shrimp)
- 1 medium red bell pepper diced small
- 1 cup peas and diced carrots blend frozen and thawed; or canned and drained
- ½ cup corn frozen and thawed; or canned and drained
- 2 to 3 garlic cloves finely minced or pressed
- 1 teaspoon ground ginger or to taste
- 3 large eggs lightly beaten
- 4 cups cooked rice I use white; long-grain, or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
- 1 to 1 ½ cups fresh diced pineapple one 8-ounce can drained pineapple tidbits may be substituted
- 2 to 3 green onions trimmed and sliced into thin rounds
- ¼ cup reduced-sodium soy sauce* or to taste
- ½ teaspoon freshly ground black pepper or to taste
- red chili flakes optional and to taste for a bit of heat
Instructions
- To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; don’t overcook.
- Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
- Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Turn the heat to low, add the cooked rice, stir to combine, and allow it to warm through for a minute or two. Tip - If mixture seems at all dry, add additional oil to taste.
- Add the shrimp back in, the pineapple, green onions, evenly drizzle with soy sauce (use less at first if you're very sensitive to salt or soy sauce), evenly season with pepper, and optional red pepper flakes, and stir to combine.
- Taste and check for seasoning balance. If desired, add additional soy sauce to taste (I find it necessary to use about 1/3 cup in total for this recipe).
- Adapted from Easy Better-Than-Takeout Shrimp Fried Rice
Notes
- Shrimp: Read blog post about working with frozen shrimp if you're not using fresh - either frozen raw shrimp or cooked and frozen - as well as making a combo fried rice with chicken and/or tofu.
- Soy sauce: Make sure to use reduced-sodium soy sauce. I have tried with regular soy sauce and find it to be overly salty.
- Storage: Recipe is best warm and fresh but will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1
Calories
356kcal
(18%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
13g
Cholesterol
95mg
(32%)
Sodium
427mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 356kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 95mg | 32% |
| Sodium | 427mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
114 reviews
Excellent
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