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Pineapple Fried Rice
December 29th, 2009Recipes, 30-Minute Meals, Recipes, Recipes, Thai Recipes45 CommentsIngredients:
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 :)
thanks for this recipe.. I will love to try it as soon as school ends ^^.. LOVE your site :)
Hi Bee, when you refer to 1 teaspoon shrimp paste, is or Malaysian belachan that you are referencing to? Will that do, or do I need to get the thai version, if so is there a specific name that I need to use to find it? Thanks!
Yes, belacan. :)
OMG, i just finished a plate of pineapple fried rice.. it tastes awesome! Btw, is there any particular reason why the sauces (fish sauce, dark soy sauce and pineapple juice) to be added towards the end of the process? Will the outcome be the same if i mix all the ingredients and sauces first and follow by adding the rice with quick stir.
There is no specific reason, it’s just personal preference. You want to fry the rice first to get it fried (and aromatic) before coating with sauce.
Hi there,
I just have one question. Can you clarify which shrimp paste is used in your recipe, plain old belacan or shrimp paste used for Rojak?
Thank you for sharing your recipes!
Belacan.
Hi, wondering why when I eat pineapple fried rice at my local thai place, it has a strong curry flavor? Is it a different version? Thanks
What if I don’t have the shrimp paste?
Just use more fish sauce.
May i know what is the serving size for pineapple fried rice?
If i dont want to us shrimp paste and fish sauce, what is the alternative ingredients i can use?
Thx.
I would like to try your Belachan Fried Rice Recipe. Have you post the recipe yet? Rgds, Min
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