Description
This Thai Pineapple Fried Rice is a delicious blend of sweet pineapple, savory shrimp, and colorful vegetables, all stir-fried with jasmine rice and aromatic spices. Quick to make and perfect for using leftover rice, its a vibrant dish thats sure to impress!
Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup fresh pineapple, diced
- 1/2 cup cooked shrimp, peeled and deveined (optional)
- 1/2 cup peas and carrots (frozen or fresh)
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon fish sauce
- 1 teaspoon curry powder
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- 1/4 cup cashews, toasted (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cook your jasmine rice according to package instructions. For the best results, use day-old rice as its drier and will fry better without becoming mushy. If using freshly cooked rice, spread it out on a baking sheet to cool and dry out for about 30 minutes.
- Cut your fresh pineapple into small, bite-sized pieces. If using canned pineapple, drain it well to avoid excess moisture.
- Finely chop the onion and mince the garlic. If using fresh peas and carrots, chop them into small pieces.
- Measure out your soy sauce, oyster sauce, and fish sauce.
- If using cashews, toast them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until golden brown. Set aside.
- In a large wok or non-stick skillet, heat the vegetable oil over medium-high heat until it shimmers but is not smoking.
- Add the chopped onion to the hot oil and sauté for about 2 minutes until translucent. Then, add the minced garlic and stir for another 30 seconds until fragrant.
- Toss in the peas and carrots, and stir-fry for about 2-3 minutes until tender but still vibrant in color.
- If using shrimp, add them to the pan and cook for about 2-3 minutes until they turn pink and are cooked through.
- Gently fold in the diced pineapple and cook for another 2 minutes until heated through and slightly caramelized.
- Add the day-old rice to the pan, breaking up any clumps with your spatula. Stir everything together, ensuring the rice is well mixed with the vegetables and shrimp.
- Pour in the soy sauce, oyster sauce, fish sauce, and sprinkle the curry powder over the rice. Stir well to combine all the flavors and adjust seasoning if necessary.
- Toss in the chopped green onions and stir for another minute.
- Remove the pan from the heat once everything is well combined and heated through.
- Transfer the fried rice to a serving platter or individual bowls. If you toasted cashews, sprinkle them on top. Garnish with fresh cilantro.
- Serve with lime wedges on the side for a squeeze of fresh lime juice over the fried rice before eating.
- Enjoy your homemade Thai pineapple fried rice!
Notes
- For a vegetarian version, omit the shrimp and use tofu or additional vegetables.
- Feel free to customize the vegetables based on what you have on hand.
- Day-old rice is ideal for frying as it is less sticky.
- Prep Time: 15 minutes
- Cook Time: 15 minutes