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Thai Pineapple Fried Rice Recipe

Thai · Main course · 25 min total

A fragrant and colorful Thai street food classic, combining juicy pineapple, shrimp, and cashews with jasmine rice, all stir-fried in a wok with curry powder and fish sauce.

Ingredients

• 3 cups cooked jasmine rice, preferably day-old
• 1 small pineapple, cut in half lengthwise, flesh scooped out and diced (about 1.5 cups)
• 8 oz large shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 1/2 cup roasted cashews
• 1/2 cup frozen peas, thawed
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil, divided
• 1/4 cup fresh cilantro leaves for garnish

Instructions

1. 1. In a small bowl, mix fish sauce, soy sauce, and sugar; set aside.
2. 2. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add shrimp and stir-fry until pink, about 2 minutes. Remove and set aside.
3. 3. Add remaining 1 tablespoon oil to wok. Pour in eggs and scramble until just set, about 30 seconds. Add garlic and rice; stir-fry to break up rice, about 1 minute.
4. 4. Sprinkle curry powder over rice and stir to coat. Add the fish sauce mixture, pineapple, peas, cashews, and cooked shrimp. Toss to combine and heat through, about 2 minutes.
5. 5. Remove from heat. Stir in green onions. Serve in the hollowed pineapple halves or a bowl, garnished with cilantro.

Tips

• Use cold, day-old rice for best texture; fresh rice can become mushy.
• For a vegetarian version, omit shrimp and add extra tofu or vegetables.
• Adjust curry powder to taste; start with 1 teaspoon if you prefer milder flavor.

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