Pineapple Fried Rice

Name: Pineapple Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 tablespoons Frying oil; 8 ounces (230g) shrimp; 2 eggs; 1 medium shallot; 1/2 red bell pepper; 3 cloves garlic; 1 1/2 cups (250g) chopped cubed fresh pineapple; 1/4 cup raisins; 1 green onion; 1 cup (150g) frozen peas; 3 cups (420g) cooked and completely cooled rice; 1 1/2 teaspoons mild curry powder; 1/2 teaspoon white pepper; 1/2 cup (65g) cashews; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 2 teaspoons lime juice

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
3 servings
Calories
652 kcal
Course
Main Course
Cuisine
Thai

Pineapple Fried Rice

Yael Holden

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

2 tablespoons Frying oil
8 ounces (230g) shrimp
2 eggs
1 medium shallot
1/2 red bell pepper
3 cloves garlic
1 1/2 cups (250g) chopped cubed fresh pineapple
1/4 cup raisins
1 green onion
1 cup (150g) frozen peas
3 cups (420g) cooked and completely cooled rice preferably overnight
1 1/2 teaspoons mild curry powder
1/2 teaspoon white pepper
1/2 cup (65g) cashews
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons lime juice

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Instructions

Prepare your ingredients: cut the pineapple into bite-sized cubes (discard the hard inner core and the skin, or you can use the rind as a serving bowl! see photos in the body of the post for a reference). Cut bell pepper into small cubes, finely chop shallots and garlic. In a small bowl, whisk together oyster sauce, soy sauce, and lime juice. Set aside.
Heat oil in a large frying pan over medium-high heat. Add shrimp in a single layer, cook for about a minute on one side then turn over and cook for a minute or until the shrimp is cooked through and the color changed form gray to pink. Immediately transfer to a plate and sprinkle lightly with salt.
Add eggs to the pan and cook until almost completely scrambled. Transfer to a plate with shrimp.
Add bell pepper and shallots, cook for 2-3 minutes or until softened. Add garlic and cook for 30 seconds.
Add pineapple chunks and raisins. Cook for 2-3 minutes or until pineapple is softened but not too soft.
Add green onion, peas, cooked and cooled rice, curry powder, white pepper, cashews and the sauce. Stir until evenly distributed and peas is thawed.
Check if the rice needs more seasoning/lime juice/salt (I haven´t added any because soy sauce and oyster sauce are already salty).
Stir in the cooked shrimp and eggs.
Enjoy!

Notes

I like to make coconut rice for this recipe - it goes so well with pineapple and raisins, but you can use any leftover cooked rice for this recipe. The most important thing is that the rice must be cooked and completely cooled, preferably overnight. Prepare it at least 2 hours before planning on cooking this recipe, spread the rice on a large plate in a thin layer and put in the fridge to cool down and dry.
Ingredients (makes more than 3 cups needed for this recipe):

1/2 tablespoon coconut oil, or other vegetable oil 1 1/2 cups (285g) Jasmine rice 1 1/4 cups (300ml) water 1 cup (240ml) coconut milk (from a can) 1 teaspoon fine sea salt
1/2 tablespoon coconut oil, or other vegetable oil
1 1/2 cups (285g) Jasmine rice
1 1/4 cups (300ml) water
1 cup (240ml) coconut milk (from a can)
1 teaspoon fine sea salt
Method: Heat coconut oil in a medium pot over medium-low heat. Add the rice and toast for a minute until all the rice grains are coated in oil and a little bit translucent. Add water, coconut milk, and salt. Bring to a boil, reduce the heat to very low, cover the pot with a lid and cook for 15 minutes. Take the pot off the heat and let rest for 10 minutes. Fluff the rice with a fork and cool down completely.
Calories = 1 serving (1/3 of the recipe). This is only an estimate!