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Thai Shrimp and Pineapple Fried Rice

Recipe by Connie Veneracion
Sweet, salty, spicy with copious amounts of shrimps, vegetables and pineapple. Thai shrimp and pineapple fried rice is a stir fry. Use a heavy wok or frying pan and a cooking oil with a high smoking point. Keep the heat high throughout the cooking.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine Thai
Servings 4 people
Thai shrimp pineapple fried rice

Ingredients
  

  • 2 tablespoons cooking oil
  • 10 to 12 large shrimps peeled, deveined then cut into small pieces
  • 2 shallots chopped
  • 1 stalk lemongrass peeled and chopped
  • 1 half-inch knob ginger peeled and chopped
  • 2 cloves garlic peeled and chopped
  • ¼ cup thinly sliced scallions
  • 1 finger chili thinly sliced
  • ¼ cup chopped carrot
  • fish sauce
  • ¼ cup sweet peas
  • ½ to ¾ cup fresh pineapple roughly chopped
  • 4 cups cooked rice
  • 1 tablespoon Thai tamarind paste (available in the Asian aisle of groceries)
  • 2 tablespoons kecap manis (Thai sweet soy sauce; available in the Asian aisle of groceries)
  • 2 tablespoons chopped toasted cashew nuts

Instructions
 

  • Heat the cooking oil in a wok.
  • Spread the shrimps on the hot oil. Stir after ten seconds.
  • Add the shallots, lemongrass, ginger garlic, scallions, chili, carrot and peas to the shrimp. Stir fry for a minute.
  • Drizzle in a little fish sauce. Toss.
  • Add the pineapple pieces and toss until heated through.
  • Spread the rice over everything in the wok.
  • Spread the tamarind paste and kecap manis over the rice.
  • Stir fry just until the rice is heated through.
  • Toss in the nuts before serving.
Keyword fried rice