Description
A vibrant Thai-inspired fried rice dish featuring sweet pineapple chunks, succulent shrimp, crunchy cashews, and warm curry spices. Perfect for weeknight dinners or entertaining, especially when served in a pineapple bowl.
Ingredients
- 1 ¼ teaspoon curry powder (preferably Japanese S&B)
- ½ teaspoon white pepper
- 1 ½ teaspoon sugar
- ¼ teaspoon salt
- 2 teaspoon soy sauce
- 2 teaspoon fish sauce
- 1 ½ teaspoon shrimp paste in oil (optional)
- 3 tablespoon neutral oil
- 12 medium to large shrimp, peeled and deveined
- 2 eggs
- 375 grams cooked jasmine rice or coconut rice
- ½ cup diced onion
- 1 cup fresh pineapple, cut into small chunks
- 2 tablespoon raisins (optional)
- ½ cup roasted unsalted cashews
- 2 green onions, chopped
- 1 roma tomato, diced into 1-inch pieces
- Pineapple bowl for serving (optional)
- Cucumber slices for serving (optional)
- Toasted shredded coconut for garnish (optional)
- ¾ cup + ⅛ cup uncooked jasmine rice (for coconut rice)
- ½ cup water (for coconut rice)
- ½ cup coconut milk (for coconut rice)
Instructions
- Cook the jasmine rice with the water and coconut milk. Let it cool completely before using.
- In a small bowl, mix curry powder, white pepper, sugar, and salt.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp and cook until just opaque. Remove and set aside.
- In the same wok, scramble the eggs briefly, then add the diced onions and sauté for 1–2 minutes.
- Add the rice, breaking up any clumps. Sprinkle in the curry mixture and stir well to evenly coat the rice.
- Stir in soy sauce, fish sauce, and shrimp paste if using.
- Add pineapple, raisins, and cashews. Stir-fry for another 2–3 minutes.
- Return the shrimp to the pan along with green onions and tomato. Toss just to heat through.
- Serve in a hollowed-out pineapple bowl with cucumber slices and a sprinkle of toasted shredded coconut if desired.
Notes
- Make sure the rice is completely cooled before stir-frying to prevent it from becoming mushy.
- Omit shrimp paste for a milder flavor or if unavailable.
- Customize with chicken or tofu if preferred over shrimp.
- Use day-old rice for best texture.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 180 mg
