My husband often ordered pineapple fried rice at Thai restaurants, so I tweaked recipes until I got to this version. I like to use jasmine rice. The garnish of green onions and chopped peanuts really complete the dish. —Bonnie Brien, Pacific Grove, California
Recommended: 77 Tropical Recipes for a Taste-cation Anytime
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon sugar
- 2 tablespoons peanut or canola oil, divided
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 2 teaspoons minced fresh gingerroot
- 1 garlic clove, minced
- 1 medium sweet red pepper, chopped
- 1 medium carrot, finely chopped
- 1/2 cup chopped onion
- 1 can (20 ounces) unsweetened pineapple tidbits, drained
- 2 cups cooked rice, at room temperature
- 6 green onions, chopped
- 1/2 cup finely chopped salted peanuts
- Lime wedges
- Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until it turns pink, 2-3 minutes. Remove from pan.
- In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges. Yield: 4 servings.
Originally published as Pineapple Shrimp Fried Rice in Simple & Delicious June/July 2017
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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