Pineapple Fried Rice
Pineapple Fried Rice
Ingredients
For the Shrimp
- 1/2 pound shrimp, peeled and deveined with tail on
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon neutral oil
For the Stir-fry
- 2 tablespoons neutral oil
- 4 garlic, cloves, minced
- 3 scallions, whites and greens separated and chopped/sliced
- 3 Thai chili peppers, minced
- 1 yellow onion, medium, chopped
- 1 yellow bell pepper, large, diced
- 1 red bell pepper, large, diced
- 2 cups pineapple chunks
- 4 cups Jasmine rice, cooked, dried out in the fridge overnight
For the Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
Instructions
- 1
Break up the 4 cups of cooked Jasmine Rice (dried out in the fridge overnight) to remove any clumps. Set aside on a tray.
⏱️ 2 min
- 2
In a bowl, combine 1/2 pound shrimp (peeled and deveined with tail on), 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, 1/4 teaspoon white pepper, and 1/2 teaspoon neutral oil. Mix thoroughly by hand. Let the shrimp marinate for 15 minutes.
⏱️ 3 min
- 3
Cut a pineapple in half lengthwise. Using a sharp knife, score the flesh of the pineapple into cubes while still in the shell. Scoop out the 2 cups of pineapple chunks from the shell.
⏱️ 5 min
- 4
Mince 3 Thai chili peppers. Dice 1 large red bell pepper and 1 large yellow bell pepper. Mince 4 cloves garlic. Separate the whites and greens of 3 scallions, then chop the whites and slice the greens. Chop 1 medium yellow onion.
⏱️ 15 min
- 5
In a small bowl, combine 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon fish sauce, 1/2 teaspoon white pepper, and 1/2 teaspoon sugar. Mix well until all ingredients are incorporated.
⏱️ 2 min
- 6
Heat 2 tablespoons neutral oil in a wok over high heat until it is just smoking. Add the marinated shrimp and cook for 2 minutes until they turn pink. Remove the cooked shrimp from the wok and set aside on a plate.
⏱️ 3 min
- 7
Add 1 tablespoon of neutral oil to the wok. Add the minced garlic and minced Thai chili peppers. Cook for 10 seconds. Then add the chopped yellow onion and scallion whites. Cook for 1 minute until they are softened.
⏱️ 2 min
- 8
Add the diced red bell pepper and yellow bell pepper to the wok. Cook for another 2 minutes. Add the 2 cups of pineapple chunks and cook for 30 seconds until they are slightly charred.
⏱️ 3 min
- 9
Add the 4 cups of cooked Jasmine Rice to the wok. Pour the prepared sauce over the rice and vegetables. Cook for 3 to 4 minutes, stirring constantly, until the rice is dry and separated.
⏱️ 4 min
- 10
Add the previously cooked shrimp back into the wok. Add the sliced scallion greens. Stir everything together to combine.
⏱️ 1 min
- 11
Garnish the Pineapple Fried Rice with additional scallion greens (if desired). Serve in the hollowed-out pineapple shell.
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Fried Rice
For the Shrimp
- 1/2 pound shrimp, peeled and deveined with tail on
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon neutral oil
For the Stir-fry
- 2 tablespoons neutral oil
- 4 garlic, cloves, minced
- 3 scallions, whites and greens separated and chopped/sliced
- 3 Thai chili peppers, minced
- 1 yellow onion, medium, chopped
- 1 yellow bell pepper, large, diced
- 1 red bell pepper, large, diced
- 2 cups pineapple chunks
- 4 cups Jasmine rice, cooked, dried out in the fridge overnight
For the Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
Instructions
- 1
Break up the 4 cups of cooked Jasmine Rice (dried out in the fridge overnight) to remove any clumps. Set aside on a tray.
⏱️ 2 min - 2
In a bowl, combine 1/2 pound shrimp (peeled and deveined with tail on), 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, 1/4 teaspoon white pepper, and 1/2 teaspoon neutral oil. Mix thoroughly by hand. Let the shrimp marinate for 15 minutes.
⏱️ 3 min - 3
Cut a pineapple in half lengthwise. Using a sharp knife, score the flesh of the pineapple into cubes while still in the shell. Scoop out the 2 cups of pineapple chunks from the shell.
⏱️ 5 min - 4
Mince 3 Thai chili peppers. Dice 1 large red bell pepper and 1 large yellow bell pepper. Mince 4 cloves garlic. Separate the whites and greens of 3 scallions, then chop the whites and slice the greens. Chop 1 medium yellow onion.
⏱️ 15 min - 5
In a small bowl, combine 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon fish sauce, 1/2 teaspoon white pepper, and 1/2 teaspoon sugar. Mix well until all ingredients are incorporated.
⏱️ 2 min - 6
Heat 2 tablespoons neutral oil in a wok over high heat until it is just smoking. Add the marinated shrimp and cook for 2 minutes until they turn pink. Remove the cooked shrimp from the wok and set aside on a plate.
⏱️ 3 min - 7
Add 1 tablespoon of neutral oil to the wok. Add the minced garlic and minced Thai chili peppers. Cook for 10 seconds. Then add the chopped yellow onion and scallion whites. Cook for 1 minute until they are softened.
⏱️ 2 min - 8
Add the diced red bell pepper and yellow bell pepper to the wok. Cook for another 2 minutes. Add the 2 cups of pineapple chunks and cook for 30 seconds until they are slightly charred.
⏱️ 3 min - 9
Add the 4 cups of cooked Jasmine Rice to the wok. Pour the prepared sauce over the rice and vegetables. Cook for 3 to 4 minutes, stirring constantly, until the rice is dry and separated.
⏱️ 4 min - 10
Add the previously cooked shrimp back into the wok. Add the sliced scallion greens. Stir everything together to combine.
⏱️ 1 min - 11
Garnish the Pineapple Fried Rice with additional scallion greens (if desired). Serve in the hollowed-out pineapple shell.