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The BEST Pineapple Fried Rice Recipe from Asian at Home!
When I recipe tested this recipe, it was so delicious and beautiful to look at, I had to post on my Instagram to let you guys know what I’m working on at that moment. And it turns out, I was just teasing you guys… lol!!
I’m so grateful for your patient, I should never teas you like that… but I can’t promise it won’t never happen again. 🤪 lol
BTW, if you are following me on Instagram, Facebook or Youtube, you probably know that I recently moved from CA to TX. That’s why there weren’t new recipes for awhile, but buckle up now!! New recipes will be pouring like rain!!
I’m super excited and hungry for this pineapple fried rice recipe. It is definitely one of the best fried rice recipes I created and OH-SO-DELICIOUS!!
Of course, super easy to make and even easier to make if you are not using the whole pineapple… but where’s fun if you don’t serve pineapple fried rice in a pineapple bowl?!
I used shrimp for this recipe, because that’s how exactly I had in Thailand. You can easily substitute with chicken, beef, pork, spam or any protein you want to use.
Are you ready? Let’s get started!
Combine 10 oz peeled and deveined shrimp (I’m using black tiger but any size shrimp will do), 1 tsp soy sauce and 1/8 tsp white pepper in a medium mixing bowl and let it marinate while prepping other ingredients.
Combine 1/8 tsp white pepper, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp palm sugar and 1/2 tsp curry powder in a small mixing bowl. Set aside. This fried rice sauce is so flavorful!!
I prefer palm sugar in a jar like this, so when it’s get harden or dry out, I can add some water to loosen the texture. This way it is so much easier to use when I’m cooking in the kitchen.
Palm sugar is one of my secret ingredients for more authentic result and taste when I’m cooking Thai cuisine. It is defining my staple ingredient in my pantry, but if you don’t use them often enough, you can always substitute to honey.
Beat 3 eggs in a medium mixing bowl with pinch of salt and white pepper.
Set aside.
For veggies in the fried rice, I like to use 1 oz of each green beans and carrot because I always have them in hand. Just small dice them.
You can also use frozen peas and carrot, super easy!
Cut pineapple in half, lengthwise, leaving stem intact. Give slits around perimeters. Score flesh of pineapple without cutting through skin. Scoop chunks out with a spoon and reserve 1 cup (6 oz) of pineapple for fried rice and cut them into smaller chunks.
Use remaining pineapple for snack, smoothie or Piña colada! 😉
Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil. Pour beaten eggs into smoking hot wok and scramble the egg to cook evenly.
Don’t scramble too much though, we want to keep the egg together for more silkier texture. Remove egg from wok and set aside.
Heat now-empty-wok over high heat, add 1 tbsp oil and marinated shrimp. Sear and cook shrimp 3/4 way, about 2 to 3 minutes. Adjust cooking time depending on size of shrimp you are using. Remove shrimp from wok and set aside.
Heat now-empty-wok over high heat, add 3 tbsp oil, garlic, ginger and Thai chili. Stir fry until you can smell aroma, about 30 to 45 second. Now add diced carrot, green beans and cashews. Stir fry 30 second to 1 minute, then add rice and sauce mixture.
Stir fry everything together until every single grain of rice is coated with sauce, about 1 to 2 minutes.
Add reserved pineapple chunks and mix together. Finally, add shrimp, egg and green onions. Break down egg into rice and keep stir fry until shrimp is fully cooked and reheated again, about 1 to 2 minutes.
Transfer pineapple fried rice into pineapple bowl and garnish with chopped cilantro if you like.
Enjoy!
The BEST Pineapple Fried Rice
- Author: Seonkyoung Longest
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
Scale
- 10 oz peeled and deveined jumbo shrimp
- 1 tsp soy sauce plus 2 tbsp soy sauce
- 1/4 tsp white pepper, divided half
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp palm sugar or honey
- 1/2 tsp curry powder
- 1 pineapple (you will need 1 cup pineapple for fried rice)
- 5 tbsp cooking oil
- 3 eggs, beaten with pinch of salt & white pepper
- 5 cloves garlic, chopped
- 1/2 tsp chopped ginger
- 2 to 3 Thai chili, chopped (optional)
- 2 oz diced carrot and green bean or frozen veggie
- 1/4 cup raw cashews
- 4 cups cooked and cold jasmine rice
- 1 to 2 green onions, chopped
Instructions
- Combine shrimp, 1 tsp soy sauce and 1/8 tsp white pepper in a medium mixing bowl and let it marinate while prepping other ingredients.
- Combine remaining white pepper, 2 tbsp soy sauce, fish sauce, oyster sauce, palm sugar and curry powder in a small mixing bowl. Set aside.
- Cut pineapple in half, lengthwise, leaving stem intact. Give slits around perimeters. Score flesh of pineapple without cutting through skin. Scoop chunks out with a spoon and reserve 1 cup (6 oz) of pineapple and cut them into smaller chunks.
- Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil. Pour beaten eggs into smoking hot wok and scramble the egg to cook evenly. Don’t scramble too much though, we want to keep the egg together for more silkier texture. Remove egg from wok and set aside.
- Heat now-empty-wok over high heat, add 1 tbsp oil and marinated shrimp. Sear and cook shrimp 3/4 way, about 2 to 3 minutes. Adjust cooking time depending on size of shrimp you are using. Remove shrimp from wok and set aside.
- Heat now-empty-wok over high heat, add 3 tbsp oil, garlic, ginger and Thai chili. Stir fry until you can smell aroma, about 30 to 45 second. Now add diced carrot, green beans and cashews. Stir fry 30 second to 1 minute, then add rice and sauce mixture. Stir fry everything together until every single grain of rice is coated with sauce, about 1 to 2 minutes.
- Add reserved pineapple chunks and mix together. Finally, add shrimp, egg and green onions. Break down egg into rice and keep stir fry until shrimp is fully cooked and reheated again, about 1 to 2 minutes.Transfer pineapple fried rice into pineapple bowl and garnish with chopped cilantro if you like. Enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
