I’ve seen Pineapple fried rice in several restaurant menus but have never actually tried the authentic Thai version. Nevertheless, this dish was pretty easy to put together and it is a nice twist from the typical fried rice.
Yield: 3 large servings or 4 medium servings.
- 2 cups cooked white rice (* see notes)
- 1/3 lb shrimp, medium to large size, cut into chunks
- 1 cup frozen peas & carrots
- 1 cup pineapple, cut into bite size
- 2-3 eggs
- 3-4 stalks of green onion, finely chopped.
- 1 tbsp pineapple juice
- 4 tbsp less sodium soy sauce
- 1 tbsp fish sauce
- 4 cloves of garlic, minced.
- 1 Thai chili pepper, finely chopped (optional)
- Black pepper, Turmeric, chili powder (optional)
- (Optional but recommended): Set oven at 425F. Line a baking tray with foil, spread the pineapple chunks out and roast for 10-15 mins. Pay attention to keep the pineapples from burning.
- Heat 1tbsp vegetable oil in a large saute pan, add half the garlic, stir until fragrant, add the shrimp and stir fry until cooked, 2-3 mins. Use a slotted spoon to get the shrimp out, set aside.
- Add a bit more oil if needed, turn the heat to medium high add the rest of the garlic to the saute pan. Add the peas, carrots, and pineapple chunks. Sprinkle some turmeric and chili powder (a couple shakes each).
- Meanwhile, whisk together the pineapple juice, soy sauce, fish sauce, garlic, Thai chili pepper. Drizzle 1-2 tbsp on the vegetables, stirring around for a couple more minutes until the frozen vegetables are heated through.
- Add the cooked rice and keep stirring to mix everything together. Add the sauce mixture, 1 tbsp at a time, to taste.
- Make a well in the middle of the saute pan, crack 2 eggs and poke the yolks. Push the rice mixture to the side so that the eggs can be fried. Pretty much you want the eggs to be 80% fried before mixing them with the rice. Keep stirring to mix things together.
- Add the shrimp back in the pan, and green onions, fry for 1 more minute before taking off the heat. Sprinkle black pepper on top.
- Pineapples: You can just use canned pineapple. I used fresh pineapples and carved each half into a boat to serve the fried rice in. After roasting the pineapple, I turned the temp down to 250 and put the two halves upside down, one side up on the side of the baking tray to “dry” them out a bit.
- Roasting pineapples: I did this mainly because I didn’t want the pineapples to make the fried rice soggy – I hate soggy fried rice. Roasting them also gives them a depth of flavor too.
- Rice: Best to use old rice from the day before because they would be kind of dry. If you cook new rice, just use a bit less water than usual.
- Shrimps: I used large, headless, shelled and de-veined shrimps. I saved 2 shrimps (per serving) whole, and chop the rest into chunks. The whole shrimps are put on top at the end for presentation purpose :).
- Eggs: Obviously you can fry the eggs separately in a saute pan: similar to making a omelette but with no filling. Only fry until 80% cooked. I didn’t want to waste another pan.
- Turmeric and chili powder: I like them for coloring. Don’t use too much because they can have a strong smell.
- Fish sauce: optional. You can replace with another tbsp of soy sauce, but IMHO you barely smell the fish sauce and it adds a nice touch to the flavor.