Thai Pineapple Fried Rice
Previously cooked Jasmine rice is fried with shrimp, eggs, and veggies. A homemade spice paste and chunks of pineapple make this dish quite authentic. Garnish the fried rice with roasted cashews and raisins and serve in the pineapple shell that was scooped out for the fried rice.
Equipment
- Stovetop (wok)
Ingredients
For the Pineapple Fried Rice:
- 2 cup jasmine rice cooked with 1:1 ratio of water
- ½ cup baby carrots chopped
- ¼ lb shrimp deveined
- 2 cloves garlic minced
- ⅓ cup peas
- 4 eggs
- 1 cup pineapple
- ¾ cup whole cashews for garnish
- ¼ cup raisins for garnish
- 1 tsp salt
- a few cilantro sprigs
For the spice paste:
- 2 dried red chili
- 2 cloves garlic
- 1 tbsp dried shrimp
- 1 lemongrass large, white part
For the sauce:
- 2 tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tbsp fish sauce
Instructions
How to roast the cashews for garnish:
- Heat a wok and fry the cashews in a little oil until golden brown and keep aside.
How to make the spice paste:
- Soak the ingredients for 10 minutes and grind to a fine paste with a little water.
How to make the Pineapple Fried Rice:
- Fry the shrimp that was marinated in minced garlic and some salt.
- Push the shrimp to one side of the wok. Sauté the spice paste for 2 minutes or until fragrant.
- Sauté the shrimp and the spice paste together for a minute.
- Add the chopped carrots and peas and sauté for another minute.
- Add the pineapple cubes and sauté for another minute or until caramelized.
- Add the rice and sauté the ingredients together. Push the fried rice to one side of the wok and crack the eggs on the other side. Add some oil if the wok is sticky. Quickly break the yolks and mix them altogether. Let the eggs coat the rice. Fry again until the eggs are cooked for another 2 minutes.
- Add the sauces and give it s stir. Turn off the heat and garnish with cashews, cilantro, and raisins.
Notes
- Adjust the amount of soy sauce that you would like. I have also added some salt in the recipe, so I cut back on the soy sauce.
- The easier option would be to fry each set of ingredients separately and mix them altogether at the end. The more authentic method is to fry them one after the other in the wok.
- If you like a spicier version, then add more dried chilis. My proportion is for a medium spicy dish.
Nutrition
Calories: 573kcalCarbohydrates: 96gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 206mgSodium: 1703mgPotassium: 478mgFiber: 4gSugar: 6gVitamin A: 370IUVitamin C: 26mgCalcium: 93mgIron: 4mg
