Pineapple Fried Rice Recipe
The Pineapple Fried Rice Recipe is a savory, sweet, and aromatic dish made with low GI basmati rice stir-fried with shrimp, eggs, tofu, and pineapple. This vibrant rice dish features a delightful balance of textures and flavor profiles. It is served in an eye-catching hollowed-out pineapple shell topped with crunchy cashew nuts. You can enjoy it with any side or as a standalone meal!
Equipment
- Stovetop (wok)
Ingredients
For the Pineapple Fried Rice:
- 2 tbsp peanut oil
- 3 clove garlic minced
- 1 tsp salt
- ¼ lb shrimp deveined
- ¼ cup baby carrot chopped
- ¼ cup peas
- 2 egg
- ¼ cup pineapple
- 1 cup Basmati rice (low GI) cooked with 1:1 ratio of water
- ⅓ cup whole cashew nuts for garnish
- 1 tbsp raisins for garnish
- a few cilantro sprigs
For the spice paste:
- 1 dried red chili
- ½ tbsp dried shrimp
- 1 lemongrass large, white part
For the sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp fish sauce
Instructions
How to make the Pineapple Fried Rice using my recipe:
- Prepare the ingredients. Roast the cashew nuts in a pan or toast them in the oven until golden brown. Soak the ingredients for 10 minutes and grind to a fine paste with very little water. Mix the ingredients for the sauce in a bowl.
- Sauté the shrimp with minced garlic and salt.
- Push the shrimp to one side of the wok using the spatula. Sauté the spice paste for 2 minutes or until fragrant.
- Add the chopped carrots and peas and sauté for another minute. Add the cubed pineapple 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. Let the eggs coat the rice. Fry again until the eggs are cooked for another 2 minutes. Add the sauces and stir the rice. Turn off the heat and garnish with cashews, cilantro, and raisins. Serve in the hollowed-out pineapple shell.
Video
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. The authentic method is to fry them one after the other in the wok.
- To make it spicy, add more dried chilis to the spice paste.
- I used the pineapple cubes made from the hollowed-out shell for the fried rice.
Nutrition
Calories: 573kcalCarbohydrates: 96gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 144mgSodium: 1089mgPotassium: 478mgFiber: 4gSugar: 6gVitamin A: 370IUVitamin C: 26mgCalcium: 93mgIron: 4mg
