Pineapple Boat Fried Rice
Pineapple Boat Fried Rice
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon smoked paprika, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon oil, high smoke point, like vegetable or canola
- 1 tablespoon honey
For the Fried Rice Base
- 2 tablespoons butter
- 1 onion, small, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 eggs
- 4 cups jasmine rice, cooked and chilled
- 3 tablespoons soy sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon fish sauce, to 2 teaspoons, to taste
- 1 teaspoon granulated sugar, to 2 teaspoons, to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup pineapple, to 1 1/2 cups, diced
For the Glaze
- 1/4 cup soy sauce
- 2 tablespoons water
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce, optional
- 1 garlic clove, grated
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon cornstarch
- 1 tablespoon water, for cornstarch slurry
For Assembly and Garnish
- 1 pineapple, large, hollowed out for serving
- 2 tablespoons green onion, sliced, for garnish
Instructions
- 1
Season the 1 pound of shrimp with smoked paprika, salt, and pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned shrimp and sear until just cooked through, about 1-2 minutes per side. Add 1 tablespoon of honey to the cooked shrimp, toss to coat, then remove the shrimp from the pan and set aside.
β±οΈ 5 min
- 2
In the same pan, add 2 tablespoons of butter. Once melted, add the diced small onion, diced carrot, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
β±οΈ 7 min
- 3
Push the cooked vegetables to the sides of the pan, creating a clear space in the center. Crack the 2 eggs into the center and scramble them until just set. Once scrambled, mix the eggs thoroughly with the cooked vegetables.
β±οΈ 3 min
- 4
Add the 4 cups of cold jasmine rice to the pan. Break up any clumps with your spatula and lightly crisp the rice by allowing it to sit undisturbed for a minute or two before stirring. Add 3 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, 1 to 2 teaspoons of fish sauce, 1 to 2 teaspoons of granulated sugar, salt, and pepper. Toss well to combine all ingredients and ensure the rice is evenly coated.
β±οΈ 7 min
- 5
Fold in 1 to 1 1/2 cups of diced pineapple into the fried rice. Taste and adjust seasoning as needed, adding more soy sauce, salt, or pepper if desired.
β±οΈ 3 min
- 6
While the rice is finishing, prepare the glaze. In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon brown sugar, 1 teaspoon fish sauce (if using), 1 grated garlic clove, and 1/2 teaspoon rice vinegar. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes.
β±οΈ 5 min
- 7
In a small bowl, whisk together 1/2 teaspoon cornstarch with 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering glaze, whisking constantly. Continue to cook, stirring, until the glaze thickens and becomes glossy, about 1-2 minutes. Remove from heat.
β±οΈ 2 min
- 8
To assemble, spoon the prepared fried rice into a hollowed pineapple, mounding it high. Arrange the cooked shrimp on top of the fried rice. Drizzle the prepared glaze generously over the shrimp and rice. Garnish with sliced green onion before serving.
β±οΈ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Boat Fried Rice
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon smoked paprika, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon oil, high smoke point, like vegetable or canola
- 1 tablespoon honey
For the Fried Rice Base
- 2 tablespoons butter
- 1 onion, small, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 eggs
- 4 cups jasmine rice, cooked and chilled
- 3 tablespoons soy sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon fish sauce, to 2 teaspoons, to taste
- 1 teaspoon granulated sugar, to 2 teaspoons, to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup pineapple, to 1 1/2 cups, diced
For the Glaze
- 1/4 cup soy sauce
- 2 tablespoons water
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce, optional
- 1 garlic clove, grated
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon cornstarch
- 1 tablespoon water, for cornstarch slurry
For Assembly and Garnish
- 1 pineapple, large, hollowed out for serving
- 2 tablespoons green onion, sliced, for garnish
Instructions
- 1
Season the 1 pound of shrimp with smoked paprika, salt, and pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned shrimp and sear until just cooked through, about 1-2 minutes per side. Add 1 tablespoon of honey to the cooked shrimp, toss to coat, then remove the shrimp from the pan and set aside.
β±οΈ 5 min - 2
In the same pan, add 2 tablespoons of butter. Once melted, add the diced small onion, diced carrot, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
β±οΈ 7 min - 3
Push the cooked vegetables to the sides of the pan, creating a clear space in the center. Crack the 2 eggs into the center and scramble them until just set. Once scrambled, mix the eggs thoroughly with the cooked vegetables.
β±οΈ 3 min - 4
Add the 4 cups of cold jasmine rice to the pan. Break up any clumps with your spatula and lightly crisp the rice by allowing it to sit undisturbed for a minute or two before stirring. Add 3 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, 1 to 2 teaspoons of fish sauce, 1 to 2 teaspoons of granulated sugar, salt, and pepper. Toss well to combine all ingredients and ensure the rice is evenly coated.
β±οΈ 7 min - 5
Fold in 1 to 1 1/2 cups of diced pineapple into the fried rice. Taste and adjust seasoning as needed, adding more soy sauce, salt, or pepper if desired.
β±οΈ 3 min - 6
While the rice is finishing, prepare the glaze. In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon brown sugar, 1 teaspoon fish sauce (if using), 1 grated garlic clove, and 1/2 teaspoon rice vinegar. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes.
β±οΈ 5 min - 7
In a small bowl, whisk together 1/2 teaspoon cornstarch with 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering glaze, whisking constantly. Continue to cook, stirring, until the glaze thickens and becomes glossy, about 1-2 minutes. Remove from heat.
β±οΈ 2 min - 8
To assemble, spoon the prepared fried rice into a hollowed pineapple, mounding it high. Arrange the cooked shrimp on top of the fried rice. Drizzle the prepared glaze generously over the shrimp and rice. Garnish with sliced green onion before serving.
β±οΈ 3 min