Hawaiian Pineapple Shrimp Fried Rice
User Reviews
4.6
Hawaiian Pineapple Shrimp Fried Rice
Description
Hawaiian Pineapple Shrimp Fried Rice is prepared by sautéing cleaned medium-large shrimp in a mix of canola and sesame oils until just cooked. The shrimp are set aside while diced red bell pepper, peas, carrots, and corn are cooked until slightly softened. Garlic and ground ginger add aromatic depth before scrambled eggs are cooked separately in the same pan.
Cooked rice is then folded into the vegetable and egg mixture and warmed over low heat, with added oil if necessary to maintain moisture. Returning the shrimp to the pan, pineapple tidbits and sliced green onions are folded in. Soy sauce and black pepper season the dish, and the optional addition of red chili flakes adds heat. The combination of slightly sweet pineapple with savory soy sauce complements the tender shrimp and fresh vegetables.
This vibrant fried rice is suitable as a main dish or hearty side. It offers a balance of protein, vegetables, and fruit along with an umami-rich sauce. The recipe notes recommend using reduced-sodium soy sauce to control salt levels.
Leftovers store well for up to three days refrigerated or can be frozen for up to three months. The recipe can accommodate substitutions such as different oils or pre-cooked rice pouches. If using frozen shrimp, ensure they are properly thawed before cooking as detailed in the notes.
Ingredients
- 3 to 4 tablespoons canola oil olive oil may be substituted, or vegetable oil
- 1 to 2 tablespoons sesame oil
- 1 pound Shrimp cleaned (approximately 15-20 count shrimp, medium-large, fresh
- 1 red bell pepper diced small, medium
- 1 cup peas frozen and thawed; or canned and drained, diced, blend
- 1 cup carrot frozen and thawed; or canned and drained, diced, blend
- ½ cup corn frozen and thawed; or canned and drained
- 2 to 3 garlic finely minced or pressed, cloves
- 1 teaspoon ground ginger or to taste
- 3 egg lightly beaten, large
- 4 cups 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, cooked
- 1 to 1 ½ cups pineapple one 8-ounce can drained pineapple tidbits may be substituted, fresh, diced
- 2 to 3 green onions trimmed and sliced into thin rounds
- ¼ cup soy sauce or to taste, reduced-sodium
- ½ teaspoon black pepper or to taste, freshly ground
- 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
- Use reduced-sodium soy sauce to avoid excess saltiness in the fried rice.
- If using frozen shrimp, thaw properly to maintain texture; information on handling various shrimp types is available in the blog post linked with the recipe.
- Leftovers keep well for up to 3 days refrigerated and can be frozen up to 3 months for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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