Thai Shrimp Pineapple Fried Rice
This tropical Thai Shrimp Pineapple Fried Rice will transport you to Thailand instantly! Make this dish using leftover rice, shrimp veggies and serve it on a gorgeous homemade pineapple plate. It is a simple impressive dish that is sure to delight friends and family over dinner.
Servings: 4 people
Calories: 842kcal
Equipment
- 1 chopping board
- 1 Large wok or pan
- 1 Chefs knife
Ingredients
- 3 eggs beaten
- 1 cup of shrimp
- A pinch of garlic powder
- 3 garlic cloves
- 1.5 teaspoon of ginger
- 4 cups of rice cooked
- 1 teaspoon and 2.5 tablespoon of soy sauce
- ⅓ teaspoon of white pepper
- 1 tablespoon of fish sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of honey
- 2 teaspoon of curry powder
- ¼ cup of peas
- ¼ cup of chopped red bell pepper
- 1.5 cups of pineapples
- 3 red chilies chopped
- 2-3 scallions
- Vegetable oil
Instructions
- Marinate shrimp with 1 teaspoon of soy sauce, white pepper to taste and a pinch of garlic powder. Refrigerate while you prepare the other ingredients.
- Prepare sauce for pineapple fried rice. Add soy sauce, white pepper, fish sauce, oyster sauce, honey and curry powder to a medium sized bowl and stir until well combined. Set aside for later.
- Cut 1 large pineapple in half and use a knife to carve a large rectangular outline along the flesh of the pineapple pieces. Cut the pineapple into cubes and use a spoon to remove the chunks. Remove the pineapple cubes and save them for later. Once the pineapple flesh has been removed you should have a pineapple plate.
- Heat a few drops of oil in a large wok. Pour in eggs and cook for 2-3 minutes or until done. Remove eggs from the pan, roughly chop and set aside for later.
- Add more oil if necessary and cook shrimp for 2-3 minutes on each side or until done. Remove from the wok and set aside for later.
- Add chopped garlic and ginger to wok and cook until fragrant. Then add cooked rice and stir.
- Next, add peas, red bell peppers and stir. Pour in soy sauce mixture and stir until well combined.
- Add shrimp, chopped egg pieces, pineapple chunks, chilies and stir until done.
- Finally, scoop the pineapple fried rice into the pineapple plates, garnish with scallions, cilantro and serve.
Notes
Cooked rice: For the rice, you should use cooked rice which is 1-2 days old for best results. This type of rice has the best texture for stir-frying.
Soy sauce mixture: Taste and alter the soy sauce mixture according to your personal taste. For example, add more pepper for spicier rice, more honey for a sweeter taste etc.
Vegetables: I used peas and red bell peppers as my vegetables but you can also add carrots or skip the veggies entirely if you are not a fan.
Chilies: Adding chilies to this recipe is optional.
Nutrition
Serving: 394g | Calories: 842kcal | Carbohydrates: 151.62g | Protein: 22.9g | Fat: 5.27g | Saturated Fat: 2.996g | Polyunsaturated Fat: 0.938g | Monounsaturated Fat: 4.032g | Trans Fat: 0.067g | Cholesterol: 203mg | Sodium: 832mg | Potassium: 494mg | Fiber: 7.2g | Sugar: 27.01g | Vitamin A: 743IU | Vitamin C: 70.6mg | Calcium: 107mg | Iron: 9mg