Pineapple Fried Rice

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Source: Hot Thai Kitchen

Thai-style pineapple fried rice with shrimp, curry powder, cashews, and optional coconut rice for extra richness.

Servings: 2

Ingredients

Seasoning

  • 1 1/4 teaspoon curry powder
  • 1/2 teaspoon white pepper
  • 1 1/2 teaspoon sugar
  • 1/4 teaspoon table salt
  • 2 teaspoon soy sauce
  • 2 teaspoon fish sauce
  • 1 1/2 teaspoon shrimp paste in oil (optional)

Fried Rice

  • 3 tablespoon neutral oil
  • 12 medium to large shrimp, peeled and deveined
  • 2 eggs
  • 375 grams cooked jasmine rice or coconut rice (recipe follows)
  • 1/2 cup small diced onions
  • 1 cup fresh pineapple, 1/2" x 1/2" x 1" pieces
  • 2 tablespoon raisins (optional)
  • 1/2 cup roasted cashews, unsalted
  • 2 green onions, chopped
  • 1 roma tomato, 1-inch diced
  • Cucumber slices for serving (optional)
  • Toasted shredded coconut for serving (optional)

Coconut Rice (optional)

  • 3/4 + 1/8 cup uncooked jasmine rice
  • 1/2 cup water
  • 1/2 cup coconut milk

Instructions

Coconut Rice

  1. Cook as you would normal jasmine rice, in the rice cooker or stovetop. Fluff and leave it at room temperature. Do not refrigerate, as the coconut fat will congeal and make the rice stick together.

Pineapple Fried Rice

  1. Combine curry powder, white pepper, sugar, and salt in a small bowl. Stir to break up the curry powder for even distribution.

  2. Combine soy sauce, fish sauce, and shrimp paste in oil (if using) in another small bowl.

  3. Heat 2 tablespoon of neutral oil in a wok or large frying pan over high heat. Sear the shrimp without stirring until at least halfway done and slightly browned on the underside. Flip and cook just until done. Remove the shrimp, leaving all the oil behind.

  4. Add more oil to the wok if needed. Add the eggs and scramble slightly. When the egg is halfway cooked, add the rice and onions and toss to mix.

  5. Add the dry seasoning and the soy sauce mixture. Toss until the rice grains are evenly coated.

  6. Toss in the pineapple and raisins (if using) and add the shrimp back in. Let the rice sit undisturbed for 10-15 seconds to toast and brown slightly. Toss everything and repeat the toasting process a few more times.

  7. Turn off the heat and stir in the cashews, tomatoes, and green onions. Serve on a plate or in a pineapple bowl, garnished with cucumber slices and/or shredded coconut if desired.

Notes

  • Preferred curry powder is the Japanese S&B brand, though any generic curry powder works.
  • To sub chicken: slice 8 oz (225 g) chicken breast or thighs into 1 cm strips, marinate in 2 teaspoon soy sauce, 1/4 teaspoon sugar, and 1 tablespoon water for at least 15 minutes. Cook the same way as the shrimp.
  • Coconut rice makes the rice easier to separate in the wok and adds richness. For coconutty flavor, top with toasted dried shredded coconut.
  • If using shrimp paste in oil with coconut rice, drain off most of the oil to avoid making the rice too oily.