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Shrimp fried rice with pineapple can literally be on your table in minutes and is made with pantry and refrigerator staples. Unlike some fried rice dishes, this one feels fresh and bright, not heavy or greasy.
Instead of soy sauce, Thai-style shrimp fried rice is flavored with fish sauce which give it its signature salty umami flavor. That bit of saltiness is balanced with a pop of heat from chili sauce and the sweetness of pineapple.
If you haven’t tried pineapple in your fried rice before, get ready to have your socks blown off. Unlike the wackiness of pineapple on pizza (a trend I will never get behind) the pineapple is perfectly suited to the Asian flavors and ingredients in this dish.
Chopped, fresh pineapple is of course delicious, but I often opt to use crushed pineapple in the can. This flavor is not at all compromised and the result is just as tasty.
- 2 Tbsp coconut oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 lb peeled and deveined raw shrimp, (tails removed), chopped
- 1 Tbsp Thai chili sauce
- 1 Tbsp light brown sugar, packed
- 1/4 cup fish sauce
- 6 cups jasmine rice, cooked and cooled (about 2 cups uncooked)
- 16 oz fresh, chopped pineapple or crushed pineapple (in the can)
- 1/4 cup cilantro, minced(reserve a little for garnish)
- 5 scallions, sliced (reserve a little for garnish)
- 1 cucumber, chopped (for garnish)
- lime wedges (for garnish)
- Heat a wok over a high heat until very hot. Add the coconut oil and swirl around the pan.
- Add the onion to the pan and cook until golden, about 2 mins. Add the garlic and cook 1 more minute. Stir frequently as it cooks.
- Stir in the shrimp and cook until it turns pink, about 2-3 mins.
- Add the chili sauce, brown sugar, and fish sauce. Add the rice and stir well.
- Cook, stirring frequently, until the rice is hot. Stir in the pineapple, cilantro, and scallions. Season to taste with kosher salt and pepper. Serve hot.
- Be sure to have all your ingredients prepped and prepared before you start as this is a very quick-cooking dish.
- Cold rice is best for this recipe! If you don’t have leftover rice in the frig, be sure to completely cool (chilled is even better) your rice before making the fried rice.
- Use high heat and frequent stirring for the best results.
- Fresh, chopped pineapple is great for this recipe, but canned crushed pineapple works just as well.
- Serve this shrimp fried rice with diced cucumber and lime wedges for an added pop of brightness.
- Serve with sautéed or grilled shrimp to make it a meal.