Thai Pineapple Fried Rice
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
Thai
Thai Pineapple Fried Rice
Description
This Thai Pineapple Fried Rice starts by stir-frying shallots, garlic, and chili, then adding shrimp for a savory base. Beaten eggs are cooked in the pan and combined with the shrimp mixture. A sauce blending chicken broth, fish sauce, curry powder, and sugar is added, enriching the dish with aromatic and umami elements. Roasted cashews contribute crunch and nuttiness.
Day-old jasmine rice is incorporated last, mixed gently to coat each grain and avoid clumping, followed by pineapple chunks, peas, and raisins which lend sweetness and contrasting textures. The result is a colorful, balanced fried rice with tender shrimp, soft scrambled eggs, and bursts of fruity flavor.
This dish works as a satisfying main course or side and pairs well with accompanying Thai dishes. It can be adapted by swapping shrimp for chicken or tofu and adjusting the spiciness by varying the chili used.
Using canned pineapple packed in juice rather than syrup is recommended to control sweetness. The recipe suggests alternatives for vegetarians by replacing fish sauce with vegan substitutes and using vegetable broth.
Ingredients
- 2 tablespoons vegetable oil
- 2 onion or shallot, thinly sliced
- 3 cloves garlic minced
- 1 chili de-seeded for milder rice, small, red or green, minced
- 12 Shrimp about 8 ounces depending on their size, fresh, extra-large or jumbo, peeled and deveined
- 2 egg beaten
- 3 tablespoons chicken broth or stock
- 3 tablespoons fish sauce
- 2 teaspoons curry powder
- 1 teaspoon sugar
- ½ cup cashew roasted, unsalted
- 4 cups rice at least 1 day old, cold, plain, cooked
- 1 cup pineapple chunks (fresh is better, but canned works too–about half a 20-ounce can)
- ½ cup peas frozen, thawed
- ¼ cup raisins or currants
- 2 scallions finely sliced
Instructions
- Add oil to a wok or large nonstick frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add the shrimp and toss a few times. If the wok becomes too dry, add a little broth or water.
- Push the mixture aside to make room for the eggs. Add the beaten eggs to the wok, and stir fry quickly to cook, as if you are making scrambled eggs. Mix the cooked eggs into the shrimp and shallot mixture.
- Combine the chicken broth, fish sauce, curry powder, and sugar in a small bowl, and add to the wok.
- Add the cashews and stir-fry for 30 seconds.
- Next add the rice to the wok, breaking it up if there are any chunks. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Make sure you continually scoop the rice from the bottom of the pan, tossing like a salad rather than stirring it.
- Add the pineapple, peas, and raisins. Toss to combine, and taste for seasoning. Continue stir-frying for another 1 to 2 minutes. Add half the scallions and toss.
- To serve, sprinkle with the remaining scallion. Serve on a platter or in a pineapple, like they do in Thailand.
Notes
- Use day-old jasmine rice for best texture; Trader Joe’s white or brown jasmine rice works well.
- Canned pineapple should be drained well to avoid excess moisture; choose one packed in juice, not syrup.
- Adjust spiciness by choosing the type of fresh chili or adding chili paste; omit chilies for no heat.
- Swap shrimp for chicken or tofu for variations; cook chicken first if combining proteins.
- Vegetarian version requires substituting fish sauce with vegan alternatives and using vegetable broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 159mg | 53% |
| Sodium | 1221mg | 51% |
| Potassium | 215mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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