Pina Colada Thai Fried Rice
Transport your taste buds to a tropical paradise with this vibrant Pina Colada Thai Fried Rice! Combining the sweet tang of pineapple chunks and creamy coconut milk with savory shrimp, aromatic jasmine rice, and Thai-inspired seasonings, this dish is a perfect fusion of island and Southeast Asian flavors. Enhanced with scrambled eggs, crisp vegetables, roasted cashews, and a bright splash of lime juice, every bite is a playful harmony of textures and tastes. Ready in just 30 minutes, this easy fried rice recipe is a delightful one-pan meal that's perfect for weeknight dinners or entertaining guests. Garnished with fresh cilantro and green onions, this dish brings a touch of vacation to your kitchen with every serving!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 1.5 cups pineapple chunks (fresh or canned)
- 0.5 cup coconut milk
- 0.5 pound shrimp (peeled and deveined)
- 2 tablespoons vegetable oil
- 3 garlic cloves (minced)
- 1 red bell pepper (diced)
- 2 shallots (finely chopped)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 lime (juiced)
- 2 eggs
- 2 green onions (sliced)
- 0.5 cup roasted cashews
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Prepare the jasmine rice in advance and allow it to cool completely. Day-old rice works best to prevent clumping.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes or until pink and cooked through. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the minced garlic, shallots, and red bell pepper for 2 minutes or until fragrant and slightly softened.
Push the vegetables to one side of the skillet. Add the eggs to the empty side and scramble them until fully cooked, then combine them with the vegetables.
Add the pineapple chunks to the skillet and stir-fry for 1 minute to release their natural juices.
Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Mix well and bring the mixture to a gentle simmer.
Add the cooked, cooled jasmine rice to the skillet. Toss everything together until the rice is evenly coated in the sauce and heated through.
Stir in the cooked shrimp, lime juice, and half of the green onions. Mix well.
Remove the skillet from the heat and garnish with the remaining green onions, roasted cashews, and fresh cilantro.
Serve hot and enjoy your tropical Pina Colada Thai Fried Rice!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 16.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
