This recipe brings the vibrant flavors of Southeast Asia to your kitchen with a delightful pineapple fried rice. Served in a hollowed-out pineapple, it's as visually appealing as it is delicious. The combination of sweet pineapple, savory shrimp, and crisp vegetables makes for a satisfying meal that's perfect for both kids and adults.
Cook with confidence
Cook's notes
For the best texture, ensure your rice is day-old and cold, as this helps prevent mushiness when frying. Cook the shrimp until they turn pink and opaque, which usually takes about 2-3 minutes. Stir-fry the vegetables quickly over high heat to retain their crunch and vibrant color, adding the garlic just before the rice to avoid burning.
Substitutions
You can swap shrimp for chicken, tofu, or even a mix of vegetables if you're looking for a vegetarian option. If you don't have oyster sauce, a combination of soy sauce and a bit of sugar can mimic the sweetness and depth. For a different flavor profile, try using pineapple juice in place of some of the fish sauce.
Storage & leftovers
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to help steam it back to life and prevent it from drying out. Avoid reheating in the microwave if possible, as it can make the rice gummy.
Common failures
A common failure is ending up with soggy rice, which can happen if fresh rice is used. Always use cold, day-old rice for the best results. Additionally, overcooking the shrimp can lead to a rubbery texture, so keep an eye on them while cooking.
Why these ingredients
How each main ingredient earns its place in this recipe
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pineapple
Pineapple adds a natural sweetness that balances the savory elements of the dish, enhancing the overall flavor profile. Its acidity also helps to tenderize the shrimp and brighten the fried rice.
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shrimp View ingredient
Shrimp provides a rich source of protein and a delicate seafood flavor that complements the sweetness of the pineapple. Its quick cooking time allows it to integrate seamlessly with the other ingredients without becoming overcooked.
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cooked rice
Using day-old cooked rice is crucial for achieving the right texture in fried rice, as it prevents clumping and allows for better frying. The rice acts as the base of the dish, absorbing the flavors from the sauces and other ingredients.
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eggs View ingredient
Eggs add richness and a creamy texture to the fried rice, while also providing a source of protein. They should be cooked quickly and mixed in at the right time to ensure they remain fluffy and do not become rubbery.
Preparation
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Step 1
Carefully halve the pineapple lengthwise, keeping the leaves intact. Scoop out the flesh, leaving a 1cm border, and dice the removed pineapple flesh into 1cm cubes. Set aside the pineapple shells to use as serving bowls.
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Step 2
Dice the red bell pepper, green bell pepper, and onion into small, uniform pieces.
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Step 3 1 min
In a large pan or wok, heat a small amount of oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
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Step 4 3 min
Add the shrimp to the pan and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and garlic from the pan and set aside.
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Step 5 5 min
Add a little more oil to the pan if needed. Sauté the diced onions, red bell pepper, and green bell pepper until softened, about 3-5 minutes.
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Step 6
Push the vegetables to one side of the pan. Pour in the beaten eggs and scramble them until just set, then mix them with the vegetables.
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Step 7
Add the cooked rice to the pan and break up any clumps, stirring well to combine with the other ingredients.
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Step 8
Stir in the oyster sauce, fish sauce (or anchovy sauce), and seasoning powder (or curry powder). Mix thoroughly to ensure the rice is evenly coated.
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Step 9 3 min
Return the cooked shrimp and garlic to the pan. Add the diced pineapple flesh and cashews (if using). Stir-fry for another 2-3 minutes to heat through and combine all the flavors.
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Step 10
Spoon the pineapple fried rice into the reserved pineapple shells and serve immediately.
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