Pineapple Fried Rice

A super easy fried rice meal with chunks of pineapple for that tropical flavor and shrimp for added protein. Super quick and easy pineapple shrimp fried rice for the win! But you can go vegetarian by leaving out the shrimp.

Course Main Course, Side Dish

Cuisine Fusion, International

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 359kcal

Author Imma

Ingredients

1-3 tablespoons (15-45ml) canola oil
½ pound (225g) jumbo shrimp, peeled and deveined
1 cup (225g) fresh pineapple, chopped
1 teaspoon (4-5g) minced ginger
½ medium onion, sliced
2 green onions, chopped
2 teaspoons (10g) minced garlic
¼-½ teaspoon (.5-1g) curry powder
3 large eggs, lightly beaten
2 cups (240g) cooked long-grain rice (I used basmati)
1 cup (135g) peas and carrots (frozen is fine)
2 tablespoons (30ml) or more soy sauce (or 3 tablespoons (45ml) low-sodium soy sauce)
hot sauce to taste (sriracha or your favorite hot sauce)
salt to taste

Instructions

Heat a large wok or skillet with a tablespoon of canola or vegetable oil on medium-high heat.
Add shrimp and stir fry for 3-4 minutes or until slightly pink. Remove shrimp and set aside.
Pour in about one tablespoon of oil, then add pineapple, ginger, onions, green onions, garlic, and curry powder. Stir fry for 3-4 minutes. Push vegetables to the side.
Add another tablespoon or more of oil, then add the egg mixture, and cook without stirring for 5-10 seconds or until the eggs are set on the bottom and slightly cooked.
Add rice and cook for a minute or two, stirring quickly and constantly.
Add the cooked shrimp, peas, carrots, soy sauce, and hot sauce. Continue stirring until ingredients have heated through.
Adjust seasonings with salt, pepper, and soy sauce if necessary.
Remove from heat and garnish with chopped scallions and cilantro. Serve hot with lime wedges.

Notes

Leftover rice is the better choice for fried rice because it's drier. Fresh hot rice tends to turn mushy when you add it to a wok with the rest of the ingredients.
Spread hot rice on a baking sheet and refrigerate it for about an hour if you don't have leftovers.
A heavy-bottomed skillet will give you the same results if you don't have a wok.
Stir-fry dishes cook best over high heat, so make sure your pan is hot before adding the ingredients. This dish comes together quickly, so you'll want to keep your eye on the skillet.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition