Shrimp and Pineapple Fried Rice
Bursting with bold flavors and vibrant colors, Shrimp and Pineapple Fried Rice is an irresistible one-pan meal that seamlessly combines sweet and savory elements. Featuring succulent shrimp, caramelized pineapple chunks, and fluffy jasmine rice stir-fried with garlic, ginger, and a medley of veggies, this dish is elevated with soy sauce and the optional umami kick of fish sauce. Perfect for using day-old rice, it’s quick to prepare and ideal for weeknight dinners or as a crowd-pleasing centerpiece. Garnished with fresh green onions, a lime wedge, and a touch of red chili flakes for optional heat, this tropical-inspired fried rice is as satisfying as it is beautiful. Whether you're seeking an easy shrimp dinner recipe or a creative twist on classic fried rice, this dish delivers a symphony of flavors in every bite.
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice (preferably day-old)
- 1 pound Shrimp, peeled and deveined
- 1 cup Pineapple chunks (fresh or canned, drained)
- 2 tablespoons Vegetable oil or sesame oil
- 2 large Eggs, lightly beaten
- 3 tablespoons Soy sauce
- 1 teaspoon Fish sauce (optional)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 4 stalks Green onions, chopped
- 1 cup Frozen peas and carrots (thawed)
- 1 lime Lime wedges (for serving)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional, for garnish)
Instructions
Heat 1 tablespoon of vegetable oil or sesame oil in a large skillet or wok over medium-high heat.
Add the shrimp to the pan. Sprinkle with a pinch of salt and pepper, and cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the beaten eggs and scramble them until just set. Remove the scrambled eggs and set aside with the shrimp.
Add the remaining 1 tablespoon of oil to the pan. Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
Toss in the green onions (reserving a small amount for garnish) and the peas and carrots. Stir-fry for 2 minutes until the vegetables are tender.
Add the pineapple chunks to the pan and cook for another 1-2 minutes, allowing the pineapple to slightly caramelize.
Turn the heat to high and add the cooked jasmine rice to the pan, breaking up any clumps with a wooden spoon or spatula. Stir well to combine.
Drizzle the soy sauce and fish sauce (if using) over the rice. Mix thoroughly to ensure the sauce is evenly distributed.
Fold the cooked shrimp and scrambled eggs back into the rice mixture. Stir gently to combine and heat through, about 2 minutes.
Taste the fried rice and adjust the seasoning with a pinch more salt or soy sauce, if needed. Add red chili flakes for a bit of spice, if desired.
Remove the pan from the heat and garnish with the reserved green onions.
Serve the shrimp and pineapple fried rice immediately with lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 3902 mg | 170% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 36.4 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 402 mg | 31% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2381 mg | 51% | |
*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.
