Pineapple Fried Rice – a super easy fried rice meal with chunks of pineapple for that tropical flavor and shrimps for added protein. It’s super quick and easy too! Go vegan by leaving out shrimps.
Fried Rice has always been one of my go-to meal. It’s very versatile that you can add almost anything to it. No matter what you add, it’ll still end up a delectable and a family hit.
I can’t blame them…rice is life! I thought it was a cultural thing at first, but ever since I moved here in the U.S. my taste bud would come looking for a good fried rice, even plain ones. Nothing is as more filling as rice especially when paired with proteins.
And fried rice are super easy and quick to cook. You just have to toss the ingredients into the wok one at a time, stir them for few minutes until they are all cooked.
That’s why I love fried rice meal!
This collection of African Rice Recipes is a proof of my deep love for fried rice. 🙂
I’ve tried almost all kind of fried rice, from vegan to meaty ones, spicy and “coconutty” – each of them are appealing on its own. But this Pineapple Fried Rice is something that I’m keeping on top of my list.
Hello, fellow pineapple lovers! 😉
The addition of pineapple brings that little bit of sunshine to a whole tropical vibes. That sweet tangy flavor just fits perfectly everywhere. It complements well with the “shrimpy” flavor.
If you’re into vegan diet, you may leave shrimps and stick with the veggies and pineapple chunks. It is still delicious ‘cause nothing could go wrong when you add pineapples to recipes like this.
Calories? Nah, let’s forget about that. Shall we?
Tips and Notes:
- Refrigerated leftover rice is always the better choice when it comes to fried rice. Hot rice will turn mushy when you add it into a wok with the rest of the ingredients.
- You may sub shrimp with chicken or go with both. Make sure to cook the chicken first since it takes longer to cook than shrimp. If you cooked shrimp along with chicken, the shrimp will become rubbery and tough which is like throwing money down the drain.
- You may used canned pineapples but if you can get the fresh ones, the better. Fresh is always the best.
- If you don’t have wok at home, you can use a heavy bottomed skillet.
- For a healthier version, you may sub white rice with brown rice.
- You may throw in cashews for that added crunch.
Pineapple Fried Rice
- 1 tablespoon canola oil
- 1/2 pound extra large shrimp , peeled, deveined
- 2 tablespoons canola oil
- 1 cup chopped fresh pineapple
- 1 teaspoon minced ginger
- 1/2 medium onion , sliced
- 2 green onions , chopped
- 2 teaspoons minced garlic
- 1/4 -1/2 teaspoon curry powder
- 3 Large eggs , lightly beaten
- 2 cups cooked Long grain rice (I used Basmati)
- 1 cup peas and carrots (Frozen, thawed)
- 2 tablespoons or more soy sauce replace with 3 Tablespoon low sodium soy sauce)
- Hot sauce (Sriracha or your favorite hot sauce) to taste
- Salt to taste (optional)
- Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil.
- Add shrimp and stir fry for about 3-4 minutes or until slightly pink. Remove shrimp and set aside.
- Pour in about one tablespoon oil, add pineapple, ginger, onions, green onions, garlic and curry powder. Stir fry for about 3-4 minutes. Push vegetables aside.
- Add about 1 tablespoons or more oil, then add eggs mixture, cook without stirring for 5-10 seconds or until the eggs sets on the bottom and is slightly cooked.
- Add rice and cook for about a minute or 2 quickly, stirring constantly .
- Return cooked shrimps, peas & carrots, soy sauce and hot sauce. Continue stirring until ingredients have heated through.
- Adjust seasoning salt, pepper and soy sauce, if necessary.
- Remove and serve with lime wedges. Garnish with chopped scallion and/or cilantro. Serve warm