Thai Shrimp Fried Rice with Pineapple
Transport your taste buds to the tropics with this vibrant Thai Shrimp Fried Rice with Pineapple, a one-pan wonder that's bursting with bold flavors and colorful ingredients. Featuring tender shrimp, sweet chunks of fresh pineapple, and fragrant jasmine rice stir-fried to perfection, this dish balances savory, tangy, and subtly sweet notes in every bite. A medley of diced carrots, green peas, and scallions adds freshness and crunch, while a savory blend of soy sauce, fish sauce, and a hint of sugar ties it all together. Finished with optional crunchy cashews and a squeeze of lime, this Thai-inspired fried rice is quick, easy, and perfect for busy weeknights or entertaining guests. Ready in just 30 minutes, it's a tropical comfort food that will impress every time!
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Recipe Information
Ingredients
- 3 cups jasmine rice (cooked and cooled)
- 1 pound shrimp (peeled and deveined)
- 1 cup pineapple (fresh, diced)
- 2 large eggs
- 1 medium carrot (diced)
- 0.5 cup green peas (frozen or fresh)
- 2 stalks green onion (chopped)
- 3 cloves garlic (minced)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
- 0.25 cup cashews (optional, for garnish)
- 1 lime lime wedges (for serving)
Instructions
Prepare the jasmine rice in advance and allow it to cool completely for the best texture in fried rice.
Dice the fresh pineapple into chunks, chop the green onions, and prep your vegetables (carrot and peas).
In a small bowl, whisk together the soy sauce, fish sauce, and sugar. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Add another tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and scramble them until just set. Remove the eggs and set aside with the shrimp.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic, diced carrot, and green peas for 2-3 minutes until they are slightly softened.
Add the cooled rice to the skillet and stir-fry for 2 minutes, breaking up any clumps.
Pour the soy sauce mixture over the rice and mix well to evenly coat all the grains.
Stir in the shrimp, scrambled eggs, pineapple chunks, and green onions. Cook for another 2-3 minutes until everything is heated through and well combined.
Remove from heat and garnish with chopped cashews if desired. Serve hot with lime wedges on the side for a zesty kick.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 673 mg | 14% | |
*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.
