Shrimp Pineapple Fried Rice Thai (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups (600g) cooked jasmine rice, cold and day-old preferred
02 -
300g large shrimp, peeled and deveined
03 -
2 eggs, lightly beaten
04 -
1 cup (150g) fresh pineapple chunks
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
07 -
1 carrot, diced
08 -
80g green peas (approximately ½ cup)
09 -
2–3 green onions, sliced
→ Seasoning and Garnish
10 -
2 tablespoons vegetable oil, divided
11 -
2 tablespoons soy sauce
12 -
1 tablespoon fish sauce
13 -
1 tablespoon oyster sauce
14 -
1 teaspoon curry powder
15 -
½ teaspoon sugar
16 -
Pinch of ground white pepper
17 -
Fresh cilantro, for garnish
18 -
Cashews or roasted peanuts, for garnish
19 -
Lime wedges, to serve
# Instructions:
01 -
Ensure jasmine rice is cooked, cooled completely, and ideally refrigerated overnight for best texture.
02 -
Heat 1 tablespoon vegetable oil in a wok or large nonstick skillet over high heat. Add shrimp, season with a small pinch of salt and white pepper. Stir-fry for 2–3 minutes until just pink and opaque, then transfer to a plate.
03 -
In the same wok, add a small amount of oil if needed. Pour in eggs and scramble gently until just set. Transfer eggs to the plate with shrimp.
04 -
Add the remaining 1 tablespoon vegetable oil to the wok. Sauté minced garlic and diced onion over high heat until fragrant, about 30 seconds. Add diced carrot and green peas; stir-fry for 2–3 minutes until vegetables are slightly softened.
05 -
Increase heat to high. Add cold jasmine rice, breaking up any clumps. Drizzle in soy sauce, fish sauce, oyster sauce, curry powder, sugar, and a pinch of white pepper. Stir-fry until the rice is golden and evenly coated with seasoning.
06 -
Return cooked shrimp and scrambled eggs to the wok. Fold in pineapple chunks and sliced green onions. Toss all ingredients together over high heat for 1–2 minutes to combine and heat through.
07 -
Transfer to a serving dish. Garnish with fresh cilantro and cashews or roasted peanuts. Serve immediately with lime wedges. For a special presentation, serve inside a hollowed-out pineapple.
# Notes:
01 -
Use day-old, chilled rice to prevent a mushy texture and achieve well-separated grains during stir-frying.
02 -
Stir-frying over high heat helps to create a golden color and slightly crisp texture on the rice.
03 -
Vary proteins by substituting chicken, pork, or tofu for shrimp. Add chili paste or fresh chilies for extra heat, or incorporate bell peppers and mushrooms for additional variety.
04 -
Serving inside a carved pineapple enhances both presentation and the subtle fruity aroma.