Why You’ll Love Pineapple Fried Rice Recipe
- Ready in just 35 minutes.
- A delicious balance of sweet and savory flavors.
- Perfect way to use leftover day-old rice.
- Packed with protein from shrimp and eggs.
- Fresh pineapple adds natural sweetness and brightness.
- Easy to customize with your favorite vegetables or proteins.
- One-pan meal with minimal cleanup.
- Great for weeknight dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 oz extra-large shrimp (24 shrimp), peeled and deveined, thawed if frozen
- Salt
- 3 large eggs, lightly beaten
- 3 tablespoons vegetable oil, divided
- ⅔ cup finely chopped shallots (from 3 to 4 shallots)
- 4 cups cooked cold jasmine rice (day-old or microwavable rice works best)
- 2 tablespoons soy sauce
- 4 teaspoons fish sauce
- 1½ teaspoons curry powder
- 2 teaspoons sugar
- ¼ teaspoon ground white pepper
- 1 cup diced fresh pineapple
- 1/2 cup roasted salted cashews (optional)
- 4 scallions, light and dark green parts, finely sliced
Directions
- Season the shrimp with a pinch of salt.
- In a small bowl, whisk together the eggs with ⅛ teaspoon salt.
- Heat 1½ tablespoons of the vegetable oil in a large nonstick skillet over medium heat.
- Add the shrimp and cook for 1 to 2 minutes per side, or until just opaque. Transfer the shrimp to a plate, leaving the oil in the skillet.
- Pour the beaten eggs into the skillet and scramble until just cooked. Transfer them to the plate with the shrimp.
- Add the remaining 1½ tablespoons of oil to the skillet.
- Stir in the chopped shallots and cook for about 1 minute, stirring constantly until softened and fragrant.
- Add the cold jasmine rice, breaking up any clumps with a wooden spoon or spatula. Cook until the rice is heated through.
- Stir in the soy sauce, fish sauce, curry powder, sugar, white pepper, and ⅛ teaspoon salt. Toss well until the rice is evenly coated.
- Add the diced pineapple, cashews (if using), sliced scallions, cooked shrimp, and scrambled eggs.
- Toss everything together until heated through.
- Taste and adjust the seasoning if needed, then serve immediately while warm.
Servings and Timing
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Substitute chicken, pork, or tofu for the shrimp.
- Add peas, carrots, bell peppers, or corn for extra vegetables.
- Use brown rice for a heartier, whole-grain version.
- Add a chopped Thai chili or a drizzle of sriracha for heat.
- Replace cashews with peanuts or omit the nuts entirely.
- Stir in fresh cilantro for extra freshness.
- Serve the fried rice inside a hollowed-out pineapple for a festive presentation.
Storage/Reheating
Store leftover Pineapple Fried Rice in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat in a skillet over medium heat with a splash of water or a little oil, stirring until heated through. You can also microwave individual servings in 30-second intervals, stirring between each interval until hot.
FAQs
Can I use freshly cooked rice?
Day-old rice is recommended because it’s drier and fries better, but freshly cooked rice can be used if it’s cooled completely first.
Why is cold rice best for fried rice?
Cold rice has less moisture, which helps prevent it from becoming mushy during cooking.
Can I use canned pineapple?
Yes. Drain canned pineapple well before adding it to the rice to avoid excess moisture.
Is fish sauce necessary?
Fish sauce adds authentic savory depth, but you can substitute additional soy sauce if needed.
Can I make this dish vegetarian?
Yes. Omit the shrimp and use tofu or extra vegetables, and replace the fish sauce with soy sauce or a vegetarian alternative.
What vegetables pair well with this recipe?
Peas, carrots, bell peppers, broccoli, snap peas, and edamame are all excellent additions.
Can I prepare this ahead of time?
Yes. Chop the ingredients and cook the rice ahead of time for an even quicker meal.
Are cashews required?
No. They are optional but provide a delicious crunchy texture and nutty flavor.
How do I keep the shrimp tender?
Cook the shrimp just until opaque. Overcooking can make them tough and rubbery.
What should I serve with Pineapple Fried Rice?
It pairs well with fresh cucumber slices, spring rolls, Asian-style salads, or a light soup for a complete meal.
Conclusion
Pineapple Fried Rice is an easy, flavorful meal that combines tender shrimp, fragrant jasmine rice, sweet pineapple, and warm curry spices into one satisfying dish. Perfect for busy weeknights or special occasions, this recipe is simple to prepare, endlessly customizable, and guaranteed to become a favorite whenever you’re craving homemade takeout-style comfort food.
Pineapple Fried Rice
This pineapple fried rice combines juicy shrimp, sweet pineapple, fragrant jasmine rice, and savory seasonings for a flavorful tropical-inspired meal. It is a quick and satisfying dish perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
- Diet: Halal
Ingredients
- 12 oz extra-large shrimp (24 shrimp), peeled and deveined, thawed if frozen
- Salt
- 3 large eggs, lightly beaten
- 3 tablespoons vegetable oil, divided
- ⅔ cup finely chopped shallots (from 3 to 4 shallots)
- 4 cups cooked cold jasmine rice (day-old or microwavable rice is best)
- 2 tablespoons soy sauce
- 4 teaspoons fish sauce
- 1½ teaspoons curry powder
- 2 teaspoons sugar
- ¼ teaspoon ground white pepper
- 1 cup diced fresh pineapple
- 1/2 cup roasted salted cashews (optional)
- 4 scallions, light and dark green parts, finely sliced
Instructions
- Season the shrimp with a pinch of salt.
- Whisk together the eggs and ⅛ teaspoon salt in a small bowl.
- Heat 1½ tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the shrimp and cook until just opaque, 1 to 2 minutes per side. Transfer to a plate, leaving the oil in the skillet.
- Add the eggs to the skillet and scramble until just cooked. Transfer to the plate with the shrimp.
- Add the remaining 1½ tablespoons of oil to the pan. Add the shallots and cook, stirring constantly, until slightly softened and fragrant, about 1 minute.
- Add the rice and cook, breaking up any clumps, until heated through. Add the soy sauce, fish sauce, curry powder, sugar, white pepper, and ⅛ teaspoon salt. Toss until the rice is evenly coated and fragrant.
- Add the pineapple, cashews if using, scallions, cooked shrimp, and scrambled eggs. Toss until everything is warmed through. Adjust seasoning if needed and serve warm.
Notes
- Day-old cold rice works best because it helps create a better fried rice texture.
- Cashews are optional but add extra crunch and flavor.
- Adjust salt carefully since soy sauce and fish sauce are already salty.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 12 g
- Sodium: 1800 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 310 mg
