Umami Shrimp Pineapple Fried Rice
Dim Sim LimUmami Shrimp Pineapple Fried Rice
Ingredients
For the Pineapple & Shrimp
- 1 pound large shrimp, peeled, deveined, tails on
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 2 cups fresh pineapple, diced into 1/2-inch pieces
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
For the Fried Rice Base
- 4 cups day-old cooked jasmine rice, cold, separated
- 2 large eggs, beaten
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon ginger, freshly grated
- 1/2 yellow onion, diced
- 3 green onions, sliced, whites and greens separated
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 1/2 cup cashews, roasted, unsalted
- 3 tablespoons vegetable oil, plus more for wok seasoning
For the Umami Sauce
- 2 tablespoons light soy sauce, Lee Kum Kee brand recommended
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand recommended
- 1 teaspoon fish sauce, Chin-Su brand recommended
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, optional, for ultimate yum yum!
- 1 teaspoon sesame oil
For Garnish
- 1/4 cup fresh cilantro, chopped
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get those shrimp ready! In a medium bowl, combine the peeled and deveined shrimp with cornstarch, white pepper, and salt. Toss it all together until the shrimp are evenly coated. This is our secret to tender, juicy shrimp! Set aside.
⏱️ 3 min
- 2
Next, let's prep our umami sauce. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, granulated sugar, chicken powder, and that glorious Chef's Choice MSG if you're going for maximum yum yum! Set this flavor bomb aside.
⏱️ 2 min
- 3
Now, fire up that wok! Get it screaming hot over high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Pour in the beaten eggs and quickly scramble them, breaking them into small pieces. Remove the eggs from the wok and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min
- 4
Add 1 more tablespoon of vegetable oil to the hot wok. Toss in the marinated shrimp and stir-fry for 1-2 minutes per side, just until they turn pink and opaque. Don't crowd the wok! Remove the shrimp and set aside. We're building layers of flavor here, people!
⏱️ 3 min
- 5
Add the final 1 tablespoon of vegetable oil to the wok. Throw in the minced garlic, grated ginger, diced yellow onion, and the white parts of the green onions. Stir-fry for 1 minute until fragrant. Boom! The aroma is insane!
⏱️ 1 min
- 6
Add the diced carrots and bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften slightly but still have a bite. We want that texture contrast!
⏱️ 3 min
- 7
Now, the star of the show: the day-old jasmine rice! Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry vigorously for 2-3 minutes, ensuring every grain gets kissed by that wok hei. Keep it moving!
⏱️ 3 min
- 8
Pour in our pre-made umami sauce over the rice. Add the frozen peas, diced fresh pineapple, and the cooked scrambled eggs back into the wok. Stir-fry for another 2-3 minutes, tossing everything together until the rice is evenly coated and heated through. This is where the magic happens!
⏱️ 3 min
- 9
Return the cooked shrimp to the wok. Add the roasted cashews and the green parts of the green onions. Give it one final, quick stir-fry for about 30 seconds to combine and heat everything through. Finish with a drizzle of sesame oil. All fire!
⏱️ 1 min
- 10
Serve this glorious Umami Shrimp Pineapple Fried Rice immediately! Garnish with fresh chopped cilantro and a generous drizzle of crispy chili oil for that extra kick. Now we serve! 10 out of 10!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimUmami Shrimp Pineapple Fried Rice
For the Pineapple & Shrimp
- 1 pound large shrimp, peeled, deveined, tails on
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 2 cups fresh pineapple, diced into 1/2-inch pieces
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
For the Fried Rice Base
- 4 cups day-old cooked jasmine rice, cold, separated
- 2 large eggs, beaten
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon ginger, freshly grated
- 1/2 yellow onion, diced
- 3 green onions, sliced, whites and greens separated
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 1/2 cup cashews, roasted, unsalted
- 3 tablespoons vegetable oil, plus more for wok seasoning
For the Umami Sauce
- 2 tablespoons light soy sauce, Lee Kum Kee brand recommended
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand recommended
- 1 teaspoon fish sauce, Chin-Su brand recommended
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, optional, for ultimate yum yum!
- 1 teaspoon sesame oil
For Garnish
- 1/4 cup fresh cilantro, chopped
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get those shrimp ready! In a medium bowl, combine the peeled and deveined shrimp with cornstarch, white pepper, and salt. Toss it all together until the shrimp are evenly coated. This is our secret to tender, juicy shrimp! Set aside.
⏱️ 3 min - 2
Next, let's prep our umami sauce. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, granulated sugar, chicken powder, and that glorious Chef's Choice MSG if you're going for maximum yum yum! Set this flavor bomb aside.
⏱️ 2 min - 3
Now, fire up that wok! Get it screaming hot over high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Pour in the beaten eggs and quickly scramble them, breaking them into small pieces. Remove the eggs from the wok and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min - 4
Add 1 more tablespoon of vegetable oil to the hot wok. Toss in the marinated shrimp and stir-fry for 1-2 minutes per side, just until they turn pink and opaque. Don't crowd the wok! Remove the shrimp and set aside. We're building layers of flavor here, people!
⏱️ 3 min - 5
Add the final 1 tablespoon of vegetable oil to the wok. Throw in the minced garlic, grated ginger, diced yellow onion, and the white parts of the green onions. Stir-fry for 1 minute until fragrant. Boom! The aroma is insane!
⏱️ 1 min - 6
Add the diced carrots and bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften slightly but still have a bite. We want that texture contrast!
⏱️ 3 min - 7
Now, the star of the show: the day-old jasmine rice! Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry vigorously for 2-3 minutes, ensuring every grain gets kissed by that wok hei. Keep it moving!
⏱️ 3 min - 8
Pour in our pre-made umami sauce over the rice. Add the frozen peas, diced fresh pineapple, and the cooked scrambled eggs back into the wok. Stir-fry for another 2-3 minutes, tossing everything together until the rice is evenly coated and heated through. This is where the magic happens!
⏱️ 3 min - 9
Return the cooked shrimp to the wok. Add the roasted cashews and the green parts of the green onions. Give it one final, quick stir-fry for about 30 seconds to combine and heat everything through. Finish with a drizzle of sesame oil. All fire!
⏱️ 1 min - 10
Serve this glorious Umami Shrimp Pineapple Fried Rice immediately! Garnish with fresh chopped cilantro and a generous drizzle of crispy chili oil for that extra kick. Now we serve! 10 out of 10!
⏱️ 1 min