Description
This Thai Pineapple Fried Rice recipe is a vibrant and flavorful dish combining fragrant curry-spiced rice with succulent shrimp, sweet pineapple chunks, crunchy cashews, and plump raisins. Perfectly balanced with savory fish sauce and a touch of sweetness, this quick stir-fried meal captures the essence of classic Thai street food and can be made in about 20 minutes for a satisfying family dinner.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 2 shallots or 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 small red or green chili, minced (de-seeded for milder rice)
- 12 fresh extra-large or jumbo shrimp, peeled and deveined (about 8 ounces depending on size)
- 2 eggs, beaten
- 3 tablespoons chicken broth or stock
- 3 tablespoons fish sauce
- 2 teaspoons curry powder
- 1 teaspoon sugar
- ½ cup roasted unsalted cashews
- 4 cups plain cooked rice (preferably at least 1 day old, cold)
- 1 cup pineapple chunks (fresh preferred, canned works too – about half a 20-ounce can)
- ½ cup frozen peas, thawed
- ¼ cup raisins or currants
- 2 scallions, finely sliced
Instructions
- Prepare the aromatics and shrimp: Heat oil in a wok or large nonstick frying pan over medium-high heat. Add the thinly sliced shallots, minced garlic, and minced chili. Stir-fry for about one minute until fragrant. Add the peeled and deveined shrimp, tossing occasionally. If the pan becomes too dry, add a splash of chicken broth or water to keep ingredients moist.
- Cook the eggs: Push the shrimp and aromatics mixture to one side of the pan to clear space. Pour the beaten eggs into the empty side and quickly stir-fry like scrambled eggs until just set. Combine the cooked eggs with the shrimp and shallot mixture, mixing well.
- Add the sauce mixture: In a small bowl, whisk together chicken broth, fish sauce, curry powder, and sugar. Pour this sauce into the wok, coating the ingredients evenly.
- Incorporate cashews: Add the roasted unsalted cashews to the wok. Stir-fry for about 30 seconds to toast the nuts lightly and combine flavor.
- Fry the rice: Add the cold cooked rice to the wok, breaking up any clumps. Stir-fry continuously, tossing and scooping from the bottom of the pan, so the rice evenly absorbs the sauce and turns a uniform golden color.
- Add fruits and vegetables: Stir in pineapple chunks, thawed peas, and raisins or currants. Toss well to distribute these ingredients. Taste and adjust seasoning if needed. Continue stir-frying for another 1 to 2 minutes. Mix in half of the finely sliced scallions.
- Serve: Transfer the fried rice to a serving platter or hollowed pineapple for an authentic presentation. Sprinkle with the remaining scallions before serving.
Notes
- Use day-old cold rice to prevent clumping and achieve better texture when frying.
- Adjust chili quantity or remove seeds for desired spice level.
- Fresh pineapple adds brightness, but canned pineapple works as a convenient alternative.
- For a vegetarian version, omit shrimp and replace chicken broth with vegetable broth; also use soy sauce instead of fish sauce.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai