Pineapple Fried Rice
User Reviews
5
16 reviews
Excellent
Pineapple Fried Rice
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This Thai-inspired pineapple fried rice is the perfect balance of sweet and salty flavors.
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Ingredients
- 8 ounces Shrimp (225g, peeled, deveined, rinsed, and pat dry)
- 1 cup onion (150g, diced)
- 1/2 cup carrot (75g, diced)
- 4 ounces ham (or Chinese sausage; 115g, finely diced)
- 6 cups rice about 900g, cooked
- 2/3 cup pea (100g)
- 1 cup pineapple (diced into 1/2-inch pieces)
- 1 scallion (chopped)
- 2 egg beaten
- 1/4 teaspoon salt (more to taste)
- 1/2 teaspoon Shaoxing wine (plus 1 tablespoon, divided)
- 4 tablespoons vegetable oil (divided)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or Thai thin soy sauce, light
- 1/2 teaspoon ground white pepper
- 1 1/2 teaspoons sesame oil
Instructions
- First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel.
- Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly smoking. Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.
- Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok and set aside.
- Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy. Add the rice and 1 tablespoon Shaoxing wine. The steam from the wine will loosen the rice chunks!
- Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.
- Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.
- Salt to taste, and serve immediately!
Nutrition Information
Show Details
Calories
446kcal
(22%)
Carbohydrates
55g
(18%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
162mg
(54%)
Sodium
818mg
(34%)
Potassium
317mg
(7%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2020IU
(40%)
Vitamin C
24mg
(27%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 818mg | 34% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2020IU | 40% |
| Vitamin C | 24mg | 27% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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