Pineapple Fried Rice Recipe

5 from 2 votes

Thai pineapple fried rice is the perfect fusion of sweet and savory with seasoned rice stir fried with chilies, scrambled eggs, cashews, and more, so good!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Thai

Keyword: bird's eye peppers, fish sauce, pineapple, soy sauce

Servings:

Calories: 253kcal

Author: Mike Hultquist

Ingredients

3 tablespoons vegetable oil divided
1/2 pound shrimp peeled and deveined (optional – use whole or chopped)
2 large eggs scrambled
3-4 Thai or bird’s eye peppers diced (optional, for spicy)
1 large red bell pepper diced
1 small onion diced
5-6 cloves garlic chopped
Salt and pepper to taste white pepper is popular
4 cups cooked white Jasmine rice chilled (day old rice is best for this recipe)
1-2 tablespoons Thai black soy sauce or use Chinese dark soy sauce + ½ teaspoon sugar or palm sugar
2 tablespoons fish sauce
1 tablespoon shrimp paste
4 green onions chopped
1.5 cups chopped pineapple fresh is best
½ cup roasted cashews

Instructions

Heat 1 tablespoon oil in a large pan or wok to medium-high. Season the shrimp with salt and pepper, then add to the hot pan. Stir fry for 3-4 minutes, or until the shrimp are cooked through. Remove shrimp from pan, cover, and set aside.
Add scrambled eggs to the hot pan and cook, stirring, until the eggs set and are nice and fluffy, 1-2 minutes. Transfer to a bowl and set aside.
Return the pan to high heat and add 1 tablespoon oil. Add the peppers and onion. Stir fry for 2-3 minutes, until the vegetables soften to your liking.
Add the garlic and stir fry 30 seconds, until you can smell the gorgeous garlic.
Add remaining 1 tablespoon oil and heat. Stir in the rice, soy sauce, fish sauce, and shrimp paste. Stir fry the rice for 1-2 minutes, stirring to stir fry, until everything is combined and rice is done to your liking.
Stir in green onions, pineapple, cashews, reserved shrimp, and scrambled eggs. Warm through 1-2 minutes and serve.

Nutrition