Thai Pineapple Fried Rice
ID: 8295d762...
A classic, delicious tropical Thai pineapple fried rice featuring savory jumbo shrimp, sweet fresh pineapple chunks, and crunchy cashews. Perfectly seasoned with curry powder, fish sauce, and soy sauce, and served in a beautiful carved pineapple bowl.
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🍳 Cooking Flow
Marinate the shrimp and mix the sauce ingredients together in separate bowls. → Prep the pineapple by carving it in half and scooping out the flesh to make serving bowls. → Quickly scramble the eggs and sear the shrimp in a hot wok, then set them aside. → Stir-fry the aromatics, vegetables, and cashews, then toss with the cold jasmine rice and sauce. → Incorporate the pineapple, shrimp, eggs, and green onions, then serve in the pineapple bowls garnished with cilantro.
Cooking Steps
Brief Cooking Order
Marinate the shrimp and mix the sauce ingredients together in separate bowls. → Prep the pineapple by carving it in half and scooping out the flesh to make serving bowls. → Quickly scramble the eggs and sear the shrimp in a hot wok, then set them aside. → Stir-fry the aromatics, vegetables, and cashews, then toss with the cold jasmine rice and sauce. → Incorporate the pineapple, shrimp, eggs, and green onions, then serve in the pineapple bowls garnished with cilantro.
Introduction
A classic, delicious tropical Thai pineapple fried rice featuring savory jumbo shrimp, sweet fresh pineapple chunks, and crunchy cashews. Perfectly seasoned with curry powder, fish sauce, and soy sauce, and served in a beautiful carved pineapple bowl.
Step 1
In a bowl, combine the jumbo shrimp, 1 tsp of soy sauce, and a pinch of white pepper. Mix well and set aside to marinate.
Step 2
In a small mixing bowl, prepare the sauce by combining 2 tbsp of soy sauce, 1 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of palm sugar (or honey), 1/2 tsp of curry powder, and 1/8 tsp of white pepper. Mix thoroughly until the sugar dissolves.
Step 3
Finely chop the garlic, ginger, and Thai chilies. Slice the green beans and carrots into small dice.
Step 4
Cut the pineapple in half lengthwise. Carefully cut a border around the inside edge of the pineapple, then make vertical and horizontal cuts to create a grid. Scoop out the pineapple chunks with a spoon. Chop enough pineapple to make 1 cup (approx. 6 oz) for the rice, and save the hollowed-out halves to use as serving bowls.
Step 5
Beat 3 eggs in a bowl with a pinch of salt and white pepper.
Ingredients List
Important Notes
Day-old cooked jasmine rice that has been refrigerated is crucial for a dry, non-mushy texture.
Use high smoke point oils like avocado, canola, vegetable, or peanut oil to handle the high heat of the wok.
Authentic Thai thin soy sauce and Thai fish sauce are recommended as they are saltier and more savory than general brands.
If using pre-toasted cashews instead of raw ones, add them at the very end with the shrimp and eggs so they do not overcook or burn.
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