Thai · Free
Thai Pineapple Fried Rice
A colorful stir-fried rice with sweet pineapple, shrimp, cashews, and a hint of curry, often served in a hollowed pineapple. It is sweet, savory, and festive enough for guests yet quick for a weeknight.
****+
Prep 20 min · Cook 12 min
Method
Use cold day-old rice and break up any clumps with your hands, since fresh warm rice turns mushy when fried.
Mix the soy sauce, fish sauce, and sugar in a small bowl so the seasoning is ready.
Heat 1 tablespoon oil in a wok or large skillet over high heat, add the shrimp, and cook 1 to 2 minutes per side until pink, then set aside.
Add another tablespoon of oil, pour in the beaten eggs, and scramble them until just set, then push to one side.
Add the last tablespoon of oil and the garlic and stir for 15 seconds until fragrant.
Add the peas and carrots and stir-fry for 1 minute.
Add the cold rice and the curry powder, then toss and press the rice against the hot pan for 2 to 3 minutes so it heats through and picks up a light toast.
Pour the sauce around the edges of the pan and toss to coat the rice evenly in color.
Add the pineapple chunks, cooked shrimp, cashews, and green onions and toss everything for 1 to 2 minutes until hot.
Taste and adjust with a splash of soy for salt or a pinch of sugar, then serve, ideally in a hollowed pineapple half for presentation.
Chef's tips
- Day-old refrigerated rice is the secret to fried rice with separate, chewy grains.
- Keep the heat high and toss constantly so the rice fries rather than steams.
- Add the pineapple near the end so it warms through without breaking down into mush.
Cooking times vary by equipment -- cook to temperature and to taste.
