Pineapple Shrimp Fried Rice

Fried rice with pineapple and shrimp in white bowl on table.

5 from 2 votes

Pineapple Shrimp Fried Rice

Pineapple shrimp fried rice is my go-to when I want a meal that’s quick, colorful, and packed with a perfect balance of sweet and savory. Tender shrimp is sitr-fried with fresh pineapple, scallions, carrots, and peas, then sautéed with fluffy rice and finished with a simple sauce made from soy, sesame oil, and a touch of ginger and garlic. Great for family weeknight dinners, and leftovers are fantastic for lunch.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Asian, Thai

Servings: People

Author: Katie Workman

Cost: $20

Ingredients

½ pound large peeled and deveined shrimp (cut into 1/2-inch pieces)
Salt and freshly ground black pepper (to taste)
2 tablespoons vegetable oil (divided)
3 cups cooked cold white rice
½ cup chopped carrots
1 tablespoon peeled and minced fresh ginger
1 teaspoon finely minced garlic
3 tablespoons low-sodium soy sauce
1 cup shelled edamame or peas (defrosted)
½ cup thinly sliced scallions (white and light green parts)
2 cups small-diced pineapple (either fresh, or canned pineapple in juice, drained)
3 large eggs (beaten)

Instructions

Season the shrimp lightly with salt and pepper. Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the vegetable oil, and when it is hot, add the shrimp and quickly stir-fry them until they start to turn pink, only about 1 minute. Remove them to a plate and set aside.
Heat the remaining tablespoon of oil in the same wok or saucepan over high heat. Add the cooked rice and carrots and cook, stirring occasionally, until the rice is glistening and turning golden and the carrots are just starting to become tender, about 4 minutes. Add the ginger and garlic, and stir until you can smell the seasonings, about 1 minute. Add the soy sauce, edamame, scallions, and pineapple and stir until everything is hot, 2 to 3 more minutes. Stir in the cooked shrimp.
Shove everything to one side and pour the beaten eggs into the space you’ve cleared. Stir just the eggs until they are scrambled, and then stir so that the cooked eggs get mixed into the stir-fry. Serve immediately.

Notes

Day-old-cooked long- or medium-grain rice is best for this, or rice that is cold and slightly dry so that it stays separate. You can use white or brown rice…your choice. You might also try it with jasmine or basmati rice, but those grains are a little more delicate, so stir gently.

Nutrition