Pineapple Fried Rice
To try
Servings: 2 · $6/serving · Active: 20 min · Total: 35 min ·
pineapple-fried-ricecandidateto-tryweeknighthigh-proteinriceseafood
Pineapple Fried Rice
Notes
- Added as a to-try option from the validated Once Upon a Chef source list because it is a quick shrimp-and-rice dinner with pantry-friendly Asian ingredients.
- Imported from structured recipe metadata on 2026-07-09T09:03:38-04:00.
- Image saved locally at
/images/pineapple-fried-rice.jpg.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 12 | oz | extra-large shrimp (24 shrimp), peeled and deveined, thawed if frozen | Meat & Seafood | no |
| Salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 3 | large | eggs, lightly beaten | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 3 | tablespoons | vegetable oil, divided | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 2/3 | cup | finely chopped shallots (from 3 to 4 shallots) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 4 | cups | cooked cold jasmine rice (day-old or microwavable rice is best) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 2 | tablespoons | soy sauce | Asian ingredients | yes |
| 4 | teaspoons | fish sauce | Asian ingredients | no |
| 11/2 | teaspoons | curry powder | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 2 | teaspoons | sugar | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/4 | teaspoon | ground white pepper | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | cup | diced fresh pineapple | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/2 | cup | roasted salted cashews (optional) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 4 | scallions, light and dark green parts, finely sliced | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
Instructions
- Season the shrimp with a pinch of salt.
- In a small bowl, whisk together the eggs and ⅛ teaspoon salt.
- Heat 1½ tablespoons of the oil in a large nonstick skillet over medium heat. Add the shrimp and cook until just opaque, 1 to 2 minutes per side. Transfer to a plate, leaving the oil in the skillet.
- Add the eggs to the skillet and scramble until just cooked. Transfer to the plate with the shrimp (they’ll get added back to the dish together).
- Add the remaining 1½ tablespoons of oil to the pan. Add the shallots and cook, stirring constantly, until slightly softened and fragrant, about 1 minute.
- Add the rice and cook, breaking up any clumps with a wooden spoon or spatula, until heated through, a few minutes. Add the soy sauce, fish sauce, curry powder, sugar, white pepper, and ⅛ teaspoon salt. Toss until the rice is evenly coated and fragrant.
- Add the pineapple, cashews (if using), scallions, cooked shrimp, and scrambled eggs. Toss until everything is warmed through. Taste and adjust seasoning, if necessary. Serve warm.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.