Pineapple Fried Rice
December 29th, 2009 | 30-Minute Meals Recipes, Thai Recipes | 31 Comments
Chinese invented fried rice but I think it’s the genius of the Thais that make fried rice sinfully delicious—they concocted pineapple fried rice. With the addition of fresh pineapple, flavored with shrimp paste, fish sauce, and comes in a hollowed out pineapple, pineapple fried rice is the only fried rice I really wanted to eat. Not only does it look visually appealing, the taste is simply mouthwatering and utterly appetizing. My gallery above speaks for itself.
This pineapple fried rice was prepared by my second sister, who is currently in town. We had some leftover pineapple from our Nyonya salted fish curry and she suggested pineapple fried rice for lunch. She carved out the pineapple flesh and cut them into small pieces. Then, she fired up the wok and fried up a batch of pineapple fried rice. The tempting good smell set my stomach rumbling; needless to say, lunch was absolutely delightful…(get pineapple fried rice recipe after the jump)
Do try out this pineapple fried rice recipe. If you don’t have fresh pineapple, canned ones would do, but nothing beats biting into the sweet, juicy, and slightly tangy pineapple that bursts with freshness and flavors. Another fried rice that is seriously delectable is Malaysian belacan (prawn paste) fried rice but I will have to share the recipe with you in the future.
Ingredients:
8 oz. leftover and overnight rice
2 cloves garlic (finely chopped)
4 oz. fresh pineapple (cut into small pieces)
4 oz. shrimp (shelled and deveined, leave whole or cut into small pieces)
2 tablespoons cashew nuts (optional)
1 teaspoon shrimp paste
1 tablespoon fish sauce
1/2 tablespoon pineapple juice
1/4 teaspoon dark soy sauce (for coloring)
1 fresh red chili (seeded and cut into small pieces)
2 tablespoons oil
Cilantro leaves for garnishing
Method:
Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.
Cook’s Note:
If you have cashew nuts, add them towards the end of the cooking process.
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Owh I didn’t know that we’re suppose to use fresh pineapples. Mum usually prefer to buy the can ones for fried rice just cause it’s sweeter. I would try it with fresh pineapples the next time. Love the shell of the pineapple! A very great way to present this yummy fried rice!
Yes, fresh pineapple will taste better of course but canned ones will do.
I love my pineapple fried rice if it is a little more spicy. I usually mixed the rice with some chili powder before frying them in the wok.
By the way, I really love your blog. Happy New Year to you.
Good idea Apple, thanks for your suggestion.
We use a lot of brown rice in our family. Do you think this recipe would work using leftover brown rice?
Yes, definitely. Leftover brown will work however, you might want to steam it first in the microwave before frying it.
Oh my Gosh, I want to go out and make this right now it looks so fantastic. Definitely on my must make list soon!
Diana – yes, you should make this pineapple fried rice. So good!
The pineapple fried rice whipped up by two Penangites in the kitchen should be as good, if not better, than how the Thais do it!
Happy New Year!
Tiga – yes, actually this pineapple fried rice tasted much better than the ones at the my neighborhood Thai restaurant lah, no joke I tell you. So good. Yummy!
Happy new year…
Pineapple juice for coating?
Oh Oh Oh! This sounds so delicious. I’ve seen recipes for pineapple fried rice before, but I do have to say, your photos are stunning. And now I”m craving this. :) And I have leftover rice in the fridge. Hmm…
My honey LOVES Pineapple Fried Rice and I’m always looking for a good recipe. This looks great and I think I have most of the ingredients already besides the pineapple. I love the presentation too!
Thanks Cookie. Yes, presentation is everything.
I promise this is no joke, First this is absolutely delicious and secondly,I woke up this morning thinking pineapple fried rice. Shrimp and pineapple are already cut, thanks for the recipe!
David – that’s great. Let me know how your pineapple fried rice goes. They are great, you should make some curry too.
happy new year bee!
this recipe looks fantastic! adding this recipe to my long long list of ‘must try’ recipes from your blog! lol
Tell your sister, if she is going to run a restaurant in Penang, I’ll definitely be her 1st customer. Thumb-up for her Pineapple Fried Rice! Happy New Year to you and your family!! Looking forward to see more mouth-watering foods and shots in 2010. ;)
I lurrrveee pineapple fried rice, your sis created it so beautifully. Happy 2010! ^^
A pineapple dream boat!
Happy new year Bee!
I eated the same pinaple fried rice in Bali last year… it was wonderful! Thank you sharing the recipe…
Happy New Year! Wow, cooking runs in your blood. That looks as authentic as you can get!
I recently bought a very sweet pineapple (grown in Costa Rica) it was amazing, I’m going to go get another for this rice.
LL
My warmest wishes to you Bee. What a lovely presentation for this dish. I’ve heard of honeymoon fried rice; I think the only difference is that it’s with eggs.
omg, your recent posts are seriously making me drool! Madeleine, Teochew Lor Ark, Chai-Poh Egg, and Thai Pineapple Fried Rice!!!!:-) Seriously, it must be amazing living with u:-)
Looks wonderfully festive! I always see other people ordering this dish at Thai restaurants, but I’ve never thought to order it myself because I usually like white rice. After seeing this I’m tempted to just make it myself.
This was a very delicious Dish! Thanks! and Congrats on the Cookbook contract!
absolutely beautiful looking fried rice. My grandfather was Chinese (maternally) and my grandmother on dad’s side is 1/2 Chinese, too–so I have a lot of the blood in me, but have never really gotten into cooking it–EXCEPT for fried rice! Can’t wait to share my Cuban version!
Thanks for the recipe. But sorry, it wasn’t the Chinese invented Fried Rice but the Dutch who lived in Indonesia from 17th Century and they called it Nasi Goreng.
Duga – don’t mean to argue but fried rice as a dish has been around for much longer, way before 17th century.
i love your food presentation..fab!love it love it..
well i made this today but used canned pineapples instead as it comes wif the juice.i guess it will taste lot better wif fresh ones..
thanxx for the recipe :)