Homemade fried rice is next-level delicious! With fresh ingredients like tender, succulent shrimp and sweet pineapple chunks as the star ingredients, this pineapple shrimp fried rice will quickly become a family favorite! Put that leftover rice to good use and whip up this perfect combination of sweet and savory!
Full-time work, ortho appointments x2, vet appointment, dinner made, championship swim shirt vinyl applied – some days, I feel like super woman. Today is kind of one of those days. Shea and I joke now that we’re both “fussy” in the mornings and we did a fist bump walking into camp this morning because we managed the morning without me raising my voice and her not ending up in tear. In fact, she only ended up in tears today because she’s SAD tomorrow is the last swim meet of the season. They’re each swimming all 4 strokes and I took the day off to be Mom. The swim meet is 45 minutes away, we have to be checked in by 8:20am, and I promised a stop for a donut tomorrow morning if all is running on time. We shall see! Either way, I’m looking forward to the mid-week day off because every week is BOOKED SOLID for the remainder of summer and that is both a fun and overwhelming thought. The VRBO is officially opened, it seems! With summer more than half over, I’m going to aim to soak up every second!
I’m also back in the kitchen. Keeping things simple, for the most part. I made the mistake (or not?) a few weeks ago of asking Mark what he wanted for dinner. He replied “Pineapple Shrimp Fried Rice”. So on a Monday evening not too long ago, I whipped up this masterpiece. He’s rotten, I tell you.
ROLL CALL FOR THIS RECIPE
- Family Favorite: This fried rice can be a complete meal in and of itself, or served as a hearty side dish. I served the meal with eggs rolls and Mongolian chicken (thank you, Trader Joe!), aiming for lots of leftovers and a winning meal with my family. I achieved both! This pineapple fried rice is incredibly versatile and is most definitely a most favorite among the fried rice dishes we’ve tried. Juicy pineapple and peas make this fried rice recipe very approachable to all.
- Take-Out Fake-Out: Sometimes when I dine out or pick-up carry-out, I humbly think, “I could do better than this!” And ahem, recipes like this prove that very thought to be true. You won’t find a fried rice to beat this from your local carry-out joint…and you might be pleasantly surprised at how simple it can come together!
- Wow-Factor: Sure, the pineapple presentation adds some serious flare (directions below on how to achieve!) but regardless, this dish has some serious WOW-factor. And if you’re anything like me, it’s sometimes seriously fun to put out a show-stopper meal. Instagram-worthy presentation and equally as worthy merits on the taste front. This delicious flavor combination is worthy in all of the ways!
KEY INGREDIENTS AND SUBSTITUTIONS
- Avocado Oil: I love the neutral flavor of avocado oil along with its nutritional make-up, but olive oil is a great substitute here.
- Eggs: I use large eggs. If you prefer to use egg whites or egg substitute, you can do so. You’ll need about 3/4 cup in place of the 3 eggs.
- Shrimp: You can purchase frozen shrimp or fresh shrimp and purchase or prepare with or without tails. I love shrimp that require just minutes of cooking (and thawing!) and come in various sizes. I went with a large (16-20 count per pound) shrimp, however you can choose smaller or larger, as you prefer. To avoid rubbery shrimp, buy raw versus cooked and remove from heat when just cooked through as they’ll continue to cook once removing from the heat and upon adding the cooked shrimp back to the fried rice at the end. You always want tender shrimp, never overcooked!
- Onion: Yellow or white onions are best but feel free to use red onion or sweet onion, if you prefer. You may also omit this ingredient, if you wish.
- Carrots: I like to use whole carrots that are peeled and finely diced, but you can use a frozen pea and carrot combination, if you prefer a shortcut! You can also use shredded or matchstick-cut carrots if you’re not particular on the texture or size.
- Rice: Type of rice matters! I used a Jasmine rice, a longer-grain white rice that is subtly sweet to some and not as sticky as short-grain rice. For best results, use leftover cooked rice that has completely cooled and been stored uncovered in the fridge overnight, allowing moisture to escape. Fresh rice can be a bit sticky but can be used in a pinch. A fluffier rice allows the added flavors and ingredients to be fully absorbed and to avoid clumping. If you prefer to use brown rice, you can swap it in.
- Peas: These little bursts of color and starchy sweetness are a beautiful contrast of taste, texture, and flavor. Feel free to use frozen peas (defrosted, or not).
- Pineapple: Fresh pineapple is best, but you can certainly use canned pineapple chunks in 100% fruit juice. Drain and blot dry the pineapple if using canned. You can add more or less of the pineapple to make the fried rice to your liking.
- Green Onions: Use the white and greens of the onion and thinly slice. You may also omit this ingredient if you choose.
- Shaoxing Wine: Traditional in Chinese cooking, Shaoxing wine may be a bit hard to spot in stores. No worries! Dry sherry is a great substitute. You may also use mirin, a sweet Japanese cooking wine. Rice vinegar isn’t the best option with the lack of alcohol, but you have a few options to substitute the Shaoxing – don’t fret!
- Toasted Sesame Oil: If you don’t have this product, you can use peanut oil or omit it altogether. A little bit goes a long way and the flavor it gives is distinct and delicious!
- Fish Sauce: A flavor condensed liquid that comes from small, salted and fermented fish. A little goes a long way and don’t go based on smell alone – it truly does add a unique umami flavor to Asian cuisine. If you prefer to omit or substitute, Tamari, coconut aminos, or oyster sauce make suitable substitutes however you may also omit this ingredient entirely.
- Soy Sauce: Opt for low sodium soy sauce varieties to avoid an overly salty finished product. Coconut aminos can also be used in place of soy sauce.
- White Pepper: A mild, smooth, fine white pepper powder offers a beautiful flavor. You may use black pepper as a substitute.
- Salt: A bit of fine grain salt enhances the Shaoxing wine, sesame oil, fish sauce, soy sauce, and white pepper, tying together all of the flavors. If you prefer to add the salt in with the eggs while scrambling, that’s a great option.
- This dish is a nice combination of carbohydrate, protein, and fat (healthy fats!). It is moderate in sodium which is an added bonus for fried rice!
- Vegetarian Option: Omit the shrimp and fish sauce to create a vegetarian option. Tofu would swap in beautifully for the shrimp! Directions below if you’d like to go that route.
- Vegan Option: Omit the shrimp and fish sauce, as well as the eggs.
- Gluten-Free: When using a gluten-free soy sauce or gluten-free substitute, this recipe is naturally gluten-free.
- Dairy-Free: Naturally free of dairy.
VARIATIONS, STORAGE, and TIPS
- A hollowed-out pineapple most definitely takes the dish to a whole new level of gorgeous presentation. And much to my surprise, it wasn’t that difficult to do! Cut the whole pineapple in half bottom to top, score the inside flesh with a sharp knife leaving a 1/2-inch border on all sides of the exterior flesh and then scoop out the fruit, discarding the firm core that runs through the middle of the pineapple. Voila!
- Stir frying in a wok can get a little tricky if you don’t have your ingredients ready to go. Prep all the veggies, fruit, AND sauce before starting. At minimum, prep the produce and have out all of the sauce ingredients along with the measuring spoons. Investing in a nice, large wok and spending a bit of time seasoning it is clutch! If you have only a nonstick skillet or a large frying pan, that works just fine, too!
- You can add diced bell peppers(red bell pepper would be beautiful) or a different protein, if you prefer. Chicken or tofu would work great – simply dice and follow the directions, adding 2-3 minutes of additional cook time from what is stated with the shrimp.
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
- 4 Tbsp avocado oil, divided
- 3 eggs, beaten
- 1 lb large shrimp, peeled and deveined
- 1 onion, diced
- 3 carrots, diced (about 1 cup)
- 6 cups cooked rice
- 1 cup peas
- 1 1/2 cups fresh pineapple chunks
- 2 green onions, sliced
- 2 Tbsp Shaoxing wine
- 1 Tbsp toasted sesame oil
- 2 Tbsp fish sauce
- 3 Tbsp low-sodium soy sauce
- 1/2 tsp ground white pepper
- 1/2 tsp salt
- Prep veggies and pineapple before starting.
- Heat 1/2 tablespoon oil in large wok or skillet over medium-high heat. Add eggs and scramble for 3-4 minutes or until cooked through; remove to a plate and set aside.
- Return wok to heat and add 1 tablespoon oil. Add shrimp and cook for 4-5 minutes or until pink and just cooked through; remove to a plate and set aside.
- Heat the remaining 2 1/2 tablespoons oil in the wok. Add the onion and sauté for 1-2 minutes. Add the carrots and sauté an additional 2-3 minutes.
- Add the rice, peas, pineapple, and green onion; sauté until heated through.
- Whisk together the Shaoxing wine, sesame oil, fish sauce, soy sauce, white pepper, and salt until well-combined.
- Pour the sauce over the rice and stir-fry for 1 minute to combine well. Mix back in the egg and shrimp; toss to combine and heat through, about 1-2 minutes. Serve hot.
Recipe adapted from The Woks of Life
Nutrition Information:Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 239Total Fat: 7.3gCholesterol: 88mgSodium: 570mgCarbohydrates: 30.3gFiber: 2.0gSugar: 4.0gProtein: 12.0g
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