10-Min Pineapple and Shrimp Fried Rice Recipe
Pineapple Shrimp Fried Rice is a quick and flavorful fried rice recipe made with tender shrimp, sweet pineapple, eggs, and fluffy jasmine rice.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
For the stir-fry
- 3 tablespoons cooking oil, divided (high-smoking-point oil)
- ½ medium onion, finely diced
- ½ cup carrots, finely diced
- ½ cup pineapple, finely diced
- 2 large eggs, beaten
- 3 cups overnight jasmine rice
- Pinch of white pepper
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 stalks scallions, thinly sliced
Instructions
- To season the shrimp, in a bowl, combine the shrimp with salt, white pepper, and cornstarch. Mix well until evenly coated. Add the cooking oil and mix again.
- To prepare the ingredients, in a bowl, lightly beat the eggs. Dice the onion, carrots, pineapple, and garlic. Slice the scallions.
- To prepare the rice, use overnight jasmine rice for the best texture. Freshly cooked rice can also be used if it has been cooled and air-dried beforehand.
- To stir-fry the shrimp, in a wok over high heat, add 1 tablespoon of cooking oil. Add the shrimp and garlic. Stir-fry for about 1 minute until the shrimp begin turning pink. Remove and set aside.
- To stir-fry the vegetables, in the same wok over high heat, add 1 tablespoon of cooking oil. Add the onion and carrots. Stir-fry for about 30 seconds until fragrant. Remove and set aside.
- To make the fried rice, in the wok over high heat, add the remaining tablespoon of cooking oil. Add the eggs and stir-fry until partially set. Add the rice and stir-fry for about 1 minute, tossing to separate the grains. Season with the white pepper, fish sauce, and soy sauce. Toss to coat evenly. Return the shrimp, vegetables, and pineapple to the wok. Stir-fry until heated through. Add the scallions and toss briefly. Serve immediately.
Video
Notes
- Cornstarch coating: A thin coating of cornstarch helps keep the shrimp tender and juicy during high-heat cooking.
- Don't overcook the shrimp: The shrimp only need about 1 minute during the first stir-fry. They will finish cooking later when returned to the wok.
- Cook in stages: Stir-frying the ingredients separately keeps the wok hot and helps prevent mushy fried rice.
- Overnight rice: Overnight jasmine rice produces the fluffiest fried rice with the best grain separation.
- Fresh rice option: If using freshly cooked rice, spread it onto a plate and let it air-dry for about 15 minutes before stir-frying.
- Protein swap: This recipe also works well with chicken, pork, beef, tofu, or leftover roasted meats.