Pineapple Fried Rice
Yield: 4 servings
Calories: 375kcal
Pineapple fried rice is a quick stir-fry with Thai-inspired ingredients like jasmine rice, curry, fish sauce, red bell pepper, pineapple, peas, and shrimp.
Ingredients
- 1 cup (180 g) uncooked jasmine rice
- 2 cups (480 ml) water
- 1 pineapple
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) soy sauce
- 2 teaspoons (6 g) palm sugar
- 1 teaspoon (1 g) curry powder
- 2 tablespoons (45 ml) vegetable oil
- ¼ cup (30 g) minced red onion
- 2 tablespoons (20 g) minced garlic
- 2 teaspoons (4 g) minced ginger
- 4 ounces (120 g) shrimp, 31/40 count, peeled and deveined
- ½ cup (66 g) diced red bell pepper, ¼" dice
- ½ cup (65 g) green peas, fresh or frozen, defrosted
- ¼ cup (12 g) sliced green onions
- black pepper, as needed for seasoning
- cilantro leaves, for garnish
Special Equipment
Instructions
- Cook the Rice - In a 3-quart saucepan, add rice and water. Bring to a boil, then turn down the heat to a simmer and cover with a lid. Simmer the rice for 10 to 12 minutes, or until all of the water is absorbed and the rice is tender.
- Cool the Rice - Remove the rice from the heat and allow it to sit covered for 5 to 10 minutes. Fluff the rice with a fork and allow it to cool while preparing the pineapple fried rice ingredients.
- Make the Pineapple Boat - Cut the pineapple in half lengthwise and carve out wedges from both sides of the core. Carefully cut out the core to create a hollow bowl. Scrape the inside flesh with a spoon if needed after removing the core. Cut the removed pineapple flesh into ½-inch pieces, reserving about 1 cup (7 ounces, 200g).
- Make the Sauce - In a small bowl, mix together fish sauce, soy sauce, sugar, and curry powder.
- Stir-fry the Aromatics - Heat a wok, or large saute pan, over high heat. Add the vegetable oil. Once hot, add the onions, ginger, and garlic, stir-fry for 30 seconds.
- Cook the Shrimp - Add the shrimp and cook until it turns pink, about 2 minutes. Add the bell pepper and peas, cook 1 minute. Add the rice, constantly stir to combine, and cook for 2 minutes.
- Add the Sauce - Add the fish sauce mixture and stir to combine.
- Garnish and Serve - Add the green onions and reserved diced pineapple, stir to combine. Season rice with black pepper as desired. Transfer rice into the pineapple bowl and garnish with cilantro leaves.
Nutrition
Calories: 375kcal | Carbohydrates: 65g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 840mg | Potassium: 357mg | Fiber: 3g | Sugar: 23g | Vitamin A: 795IU | Vitamin C: 45.5mg | Calcium: 85mg | Iron: 2mg
Recipe Link