My mom gave me a pound of shrimp (yeah – it’s as random as it sounds) and I wanted to cook something with it (I mean, what else would you do with a pound of raw shrimp, right)? We opened up the Thai cookbook we just got and looked for anything that had shrimp in it. The pineapple shrimp fried rice caught my eye and I was set on making it because it would be so cool if we actually plated it in a pineapple!
Disclaimer: This original recipe has been altered to accommodate what we had in our kitchen and adjusted to our taste.
1 or 2 (more if this is not the only thing you’re eating)
- 3 tablespoons vegetable oil
- 1/4 medium white onion, thinly sliced
- 1 tablespoon minced garlic
- 6 ounces peeled and deveined large shrimp
- 1 egg
- 3 cups steamed jasmine rice
- 2 teaspoons sugar
- 1 pineapple cut into 3/4 inch chunks (or canned pineapple)
- 1/4 cup roasted cashew
- 2 green onions, cut on an angle into 2 inch lengths
- Ground white pepper
- 2 1/2 tablespoons stir-fry sauce*
- 1 1/2 cups Thai seasoning sauce
- 1 cup oyster sauce
- 1 1/2 tablespoon sugar
Putting It Together
- Heat an empty wok over high heat until it begins to smoke, then swirl in the oil. Once the oil is simmering, add the onions and garlic and stir-fry until soft. Add the shrimp and cook until it’s not raw (10-20 seconds).
- Crack in the egg and mix with the onion and garlic. When it’s scrambled, add in rice, sugar and stir-fry sauce and stir around until well mixed. Stir-fry until the rice is a slightly toasty color and there is no moisture.
- Remove from heat and throw in pineapple, cashews, green onion and white pepper. Mix to combine.
- Serve on a plate or serve in a hollowed out pineapple if you want to step up your presentation.
- Combine everything in a bowl and whisk until the sugar has dissolved. Keep in an airtight container indefinitely.
This actually turned out really well! The rice was really soft which I like (you can make yours more moist or dry depending on your preference). The flavor of the rice is light and not too salty. It has a nice subtle Thai sauce flavoring (duh), that’s not overpowering with too much flavor so you can really taste the flavors of the pineapple and the shrimp. I like to add more white pepper to mine as well to give it more of the peppery taste.
When plating in in the pineapple, I was concerned that the juices from the pineapple would make the rice soggy, but it was fine. The hollowed out pineapple added a super cute touch to our plating and I was really satisfied with the end result.
Overall, this was a delicious fried rice with awesome presentation. I would totally make this again or serve it at a dinner party.