Name: Pineapple Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 cups cooked jasmine rice, chilled overnight; 12 oz (340 g) medium shrimp, peeled and deveined; 1 1/2 cups fresh pineapple chunks, cut into 1/2-inch pieces; 3 large eggs, lightly beaten; 3 tablespoons vegetable or peanut oil, divided; 1 small onion, diced; 1 medium carrot, finely diced; 1/2 cup frozen peas; 1/2 red bell pepper, diced; 3 cloves garlic, minced; 3 tablespoons soy sauce; 1 tablespoon fish sauce (or 1 extra tablespoon soy sauce); 1 teaspoon curry powder; 1 teaspoon sugar; 1/4 teaspoon white pepper; 1/2 cup roasted cashews; 4 green onions, sliced; Fresh cilantro and lime wedges, for serving; 1 whole pineapple, halved and hollowed out (optional, for serving)

This pineapple fried rice is made with day-old jasmine rice, juicy pineapple chunks, shrimp, eggs, carrots, peas, green onion, and cashews, stir-fried with soy sauce, a little fish sauce, and curry powder. Sweet, salty, and savory all hit at once, and the whole thing takes about 20 minutes once the rice is cooked.

It’s a great way to use leftover rice, a fun dinner party dish served in a hollowed pineapple, and faster than takeout on a weeknight. I serve it with a cold cucumber salad, and if you like quick shrimp meals, these easy shrimp dinner recipes are worth a look.

If you’re into quick weeknight stir-fries and shrimp dinners, these are worth bookmarking too:

Ingredients You’ll Need

Cold, day-old rice is the secret to fried rice that doesn’t clump or turn mushy. Fresh pineapple gives the best texture, but well-drained canned chunks work too.

Ingredients

4 cups cooked jasmine rice, chilled overnight
12 oz (340 g) medium shrimp, peeled and deveined
1 1/2 cups fresh pineapple chunks, cut into 1/2-inch pieces
3 large eggs, lightly beaten
3 tablespoons vegetable or peanut oil, divided
1 small onion, diced
1 medium carrot, finely diced
1/2 cup frozen peas
1/2 red bell pepper, diced
3 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon fish sauce (or 1 extra tablespoon soy sauce)
1 teaspoon curry powder
1 teaspoon sugar
1/4 teaspoon white pepper
1/2 cup roasted cashews
4 green onions, sliced
Fresh cilantro and lime wedges, for serving
1 whole pineapple, halved and hollowed out (optional, for serving)

Directions

Break up the cold rice with your fingers so there are no clumps.
If you’re serving it in a pineapple, cut the pineapple in half lengthwise, run a knife around the inside, and scoop out the flesh, leaving a 1/2-inch shell.
Cut the scooped flesh into small chunks and pat them dry with paper towels.
In a small bowl, mix the soy sauce, fish sauce, curry powder, sugar, and white pepper.
Have every ingredient chopped and next to the stove before you turn on the heat.
Fried rice moves fast, and there’s no time to dice vegetables mid-cook.
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering.
Add the shrimp in a single layer and cook for 1 minute per side until pink and just opaque.
Move them to a plate, since they’ll go back in at the end (overcooked shrimp turn rubbery).
Add another 1/2 tablespoon of oil, pour in the eggs, and scramble them for about 30 to 45 seconds until just set but still soft.
Move them to the plate with the shrimp.
They’ll finish cooking when everything gets tossed together.
Add the remaining oil, then the onion, carrot, and bell pepper, and stir-fry for 2 to 3 minutes until the carrot starts to soften.
Add the garlic and peas and cook for 1 minute more.
Keep the heat high and keep everything moving.
Add the rice and spread it across the pan, letting it sit for 1 minute without stirring so it toasts slightly.
Then toss and repeat a couple of times for about 3 to 4 minutes total.
Those slightly crispy grains are what make restaurant fried rice taste so good.
Pour the sauce around the edges of the pan so it sizzles, then toss to coat the rice evenly.
Add the pineapple, shrimp, eggs, and cashews and stir-fry for 1 to 2 minutes until heated through.
Toss in most of the green onions, then taste and add a splash more soy sauce if needed.
Spoon the fried rice into the hollowed pineapple halves or onto a platter.
Top with the remaining green onions and cilantro.
Serve hot with lime wedges and enjoy!

Important Recipe Notes

Use cold, day-old rice. Freshly cooked rice is too moist and turns sticky in the pan. If you need to cook it the same day, spread it on a sheet pan and chill it uncovered for at least 1 hour.
Dry the pineapple. Wet pineapple steams the rice and makes it soggy. Pat the chunks dry, especially if you’re using canned.
Keep the heat high. High heat gives you that slightly smoky, toasted flavor. A crowded pan drops the temperature, so cook in two batches if your skillet is small.
Don’t overcook the shrimp. Sear them first and take them out. They finish heating in the last minute with the rice.
Fish sauce is worth having. It adds a savory depth you can’t get from soy sauce alone. A little goes a long way, and it doesn’t make the dish taste fishy.
Use a wok if you have one. A wok’s sloped sides make tossing much easier. A large 12-inch skillet works fine, though, so don’t run out and buy one.
Storage. Keep leftovers in an airtight container in the fridge for up to 3 days. Cool rice within 1 hour of cooking for food safety.
Reheating. Reheat in a hot skillet with a teaspoon of oil for 3 to 4 minutes. The microwave works too; sprinkle with a little water and cover.

How to Serve, Store & Customize This Recipe

Serving Serve the pineapple fried rice hot, straight from the wok or piled into hollowed pineapple halves for a fun presentation. Lime wedges, extra cilantro, and a drizzle of sriracha on the side let everyone adjust it. A simple cucumber salad balances the richness.

Storing Store leftovers in a sealed container in the fridge for up to 3 days. The pineapple softens a bit but stays sweet. You can freeze the rice without the shrimp for up to 2 months, though the texture is best fresh.

Customizing Swap the shrimp for diced chicken, ham, or crispy tofu. Make it vegetarian by skipping the fish sauce and shrimp and adding extra vegetables. For more heat, add chopped Thai chiles or a spoonful of chili garlic sauce with the sauce mixture.