Pineapple Fried Rice (VIDEO)

Pineapple Fried Rice plated in a carved out pineapple.

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Pineapple Fried Rice (VIDEO)

This Pineapple Fried Rice is sweet, savory and colorful - perfect for picky eaters! It's simple to make and comes together in about 30 minutes!

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Thai

Servings:

Author: Chris Joe

Equipment

Ingredients

Shrimp

½ pound shrimp peeled and deveined with tail on; I like U16-20 shrimp (large size)
¼ tsp baking soda
¼ tsp kosher salt
¼ tsp white pepper
½ tsp neutral oil

Sauce:

1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp fish sauce
½ tsp white pepper
½ tsp sugar

Rice and Vegetables

2 tbsp neutral oil
4 cloves garlic
3 scallions whites and greens separated
3 thai chili peppers minced
1 medium yellow onion chopped into 1 inch pieces
1 large yellow bell pepper chopped into 1 inch pieces
1 large red bell pepper chopped into 1 inch pieces
2 cups pineapple chunks either from a fresh pineapple or canned
1 1/2 cups Jasmine Rice *note this is the dry measurement which will yield about 4 cups of cooked rice. Then dry it out in the fridge overnight

Instructions

Marinate the shrimp in a bowl with baking soda, salt, white pepper, and neutral oil for 15 minutes. Remove the dried out rice and break any clumps up with your hands.
In a small bowl, mix the sauce by combining oyster sauce, soy sauce, fish sauce, white pepper, and sugar.
Heat the neutral oil in a wok over high heat until just smoking. Add the shrimp and cook for 2 minutes until pink. Remove to a plate.
Add 1 tbsp of neutral oil, and add the garlic and Thai chili for 10 seconds, then add the onion and scallion whites. Cook for 1 minute until softened. Add the bell peppers and cook for another 2 minutes. Add the pineapple and cook for 30 seconds until slightly charred.
Add the rice and sauce then cook for 3-4 minutes until the rice is dry and separated. Garnish with scallions greens and enjoy!

Notes

Whole Pineapple Substitution: If carving out a whole pineapple is too intimidating (as shown in the video), you can absolutely use canned pineapples for this recipe. I recommend buying canned pineapple "chunks" - these hold up best in the wok.

Avoid overcrowding the pan - overcrowding the pan will drastically reduce the heat, thus resulting in soggy, watery fried rice. If you don't have a large enough pan, don't be afraid to cook in smaller batches to achieve higher heat.

Use Day Old Rice - refridgerating cooked rice uncovered in the fridge for overnight or up to a day will evaporate moisture from the rice, reducing the chance of it being soggy when cooked in the wok for fried rice

Cut Vegetables Evenly - Ensure the bell pepper and onion are cut into similar sizes. In the recipe I call for the vegetables to be cut into 1 inch pieces. This is a key tip for making great fried rice because it ensures that the vegetables cook at the same rate and are evenly dispersed throughout the dish.

Storage instructions: Store any leftover Pineapple Fried Rice in an airtight container in the fridge for up 3 to 4 days. I suggest reheating the fried rice in a nonstick pan over medium high heat or in the microwave covered with a damp paper towel for 2-3 minutes until warmed through.

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