What is Thai Pineapple Fried Rice?
With the addition of fresh pineapple, flavored with shrimp paste and fish sauce, pineapple fried rice is the only fried rice I really wanted to eat. Not only does it look visually appealing, the taste of pineapple fried rice is simply mouthwatering and utterly appetizing.
How Do You Make Pineapple Fried Rice?
Pineapple fried rice calls for overnight or leftover steamed rice with pineapples. You can use fresh pineapples or canned pineapples. I personally love fresh pineapple for pineapple fried rice.
This is a Thai recipe, so you will also need Thai seasonings such as fish sauce for authentic flavors. What’s more, pineapple fried rice can be made in one pot, on a skillet, wok, pan, on stove top – so very little clean up!
I had some leftover pineapple and made this pineapple fried rice for lunch. I prepped the ingredients for about 10-15 minutes, then fired up the wok and cooked the rice.
All it took was 20 minutes max, from prep to finish. The tempting good smell while I was working set my stomach rumbling. My lunch was absolutely delightful.
How Many Calories Are in Pineapple Fried Rice
Calories and nutrition information is important when it comes to carb such as rice. The good news is that this Pineapple Fried Rice recipe is low in calories, at only
Try Thai Pineapple Fried Rice!
Do try out this pineapple fried rice recipe. If you don’t have fresh pineapple, canned ones would do, but nothing beats biting into sweet, juicy, and slightly tangy fresh pineapple that bursts with freshness and flavors.
Another fried rice that is seriously delectable is Malaysian belacan (shrimp paste) fried rice but I will have to share the recipe with you in the future.
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Thai Pineapple Fried Rice Recipe
Thai Pineapple fried rice - amazing fried rice recipe with pineapple, shrimp and cashew nuts. Easy recipe that takes only 20 mins.
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 teaspoon shrimp paste, (optional)
- 4 oz shrimp, shelled and deveined
- 8 oz steamed rice
- 4 oz fresh pineapple, cut into small pieces
- 1/2 red or green chili, finely sliced, (optional)
- 1 tablespoon fish sauce
- 1/4 teaspoon dark soy sauce
- 2 tablespoons cashew nuts
- Cilantro, for garnishing
Heat up a wok and add cooking oil. Stir-fry the garlic, and shrimp paste (if using) until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, chili (if using) 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, add the cashew nuts, stir to combine well, dish out, garnish with cilantro and serve immediately.