Shrimp and Pineapple Curry Fried Rice
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Cook time: 
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Serves: 10 cups
  • 1½ cups dry brown rice, cooked
  • 2 Tbsp olive oil, divided
  • 1 lb raw shrimp, peeled and deveined
  • 2 eggs, lightly beaten
  • 2 shallots, sliced
  • 1-2 jalapenos, seeded and minced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • ⅓ cup low sodium chicken broth
  • 3 Tbsp fish sauce
  • 3 Tbsp low-sodium soy sauce
  • 5 tsp curry powder
  • 2 tsp sugar
  • 2 cups pineapple, cut into ¾-inch pieces
  • ¾ cup peas (fresh or frozen)
  • ⅓ cup currants (or raisins)
  • ½ cup cashews
  • 5 green onions, sliced
  • ½ cup cilantro, chopped
  1. Cook brown rice according to package directions, preferably a day ahead.
  2. In a large skillet or wok, heat 1 tablespoon of the olive oil over medium heat. Once hot, add the shrimp and cook 3-4 minutes or until just pink; remove to a plate and cover to keep warm. Add the beaten eggs to the hot skillet and scramble for 1-2 minutes; transfer to the plate with the shrimp and keep warm.
  3. Heat remaining tablespoon of olive oil in the skillet. Once hot, add the shallots, jalapenos, and red bell pepper; saute 3-4 minutes or until softened. Add the garlic and saute until fragrant, about 1 minute.
  4. Meanwhile, whisk together the broth, fish sauce, soy sauce, curry powder, and sugar in a small bowl; add to the skillet and heat through, about 3 minutes.
  5. Add the cooked rice and saute 4-5 minutes, allowing to soak up liquid. Add pineapple, peas, and currants; cook an additional 4-5 minutes, allowing to heat through. Add the reserved shrimp and scrambled eggs, along with the cashews, green onions, and cilantro; mix well and serve hot.
Recipe adapted from Closet Cooking
Nutrition Information
Serving size: 1 cup Calories: 287 Fat: 9.0 Carbohydrates: 29.2 Sugar: 8.7 Sodium: 628 Fiber: 3.4 Protein: 14.7 Cholesterol: 102
Recipe by Prevention RD at