Thai Pineapple Fried Rice with Shrimp and Cashews

Name: Thai Pineapple Fried Rice with Shrimp and Cashews
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 5 cups (800 g) cooked jasmine rice, cold, day-old, clumps broken up with your fingers; 12 oz (340 g) large shrimp, peeled and deveined, patted very dry; 2 cups (330 g) fresh pineapple, cut into ½-inch (1.25 cm) chunks, drained of excess juice; 3 whole (150 g) large eggs, lightly beaten with a pinch of salt; ½ cup (70 g) roasted unsalted cashews, roughly chopped; 3 tablespoons (45 ml) neutral oil such as avocado or canola; 4 cloves (12 g) garlic, minced; 1 medium (50 g) shallot, thinly sliced; 1 medium (150 g) red bell pepper, cut into ½-inch (1.25 cm) dice; 4 whole (60 g) scallions, white parts and green parts sliced separately; 1½ tablespoons (9 g) mild yellow curry powder; 1½ tablespoons (22 ml) light soy sauce; 1 tablespoon (15 ml) fish sauce; 1 teaspoon (4 g) granulated sugar; ¼ teaspoon (½ g) ground white pepper; 1 whole (65 g) lime, cut into wedges; ¼ cup (10 g) fresh cilantro, leaves and tender stems roughly chopped (optional)

From the MyKitchenBank Kitchen

Day-old jasmine rice is stir-fried over high heat with juicy shrimp, scrambled egg, sweet pineapple, curry powder and toasted cashews for a fragrant, balanced Thai-style dinner that comes together in about 35 minutes.

Prep: 20 min
Cook: 15 min
Total: 35 min
Makes: About 8 cups (4 generous servings)

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Ingredients

4 servings

5 cups (800 g) cooked jasmine rice, cold, day-old, clumps broken up with your fingers
12 oz (340 g) large shrimp, peeled and deveined, patted very dry
2 cups (330 g) fresh pineapple, cut into ½-inch (1.25 cm) chunks, drained of excess juice
3 whole (150 g) large eggs, lightly beaten with a pinch of salt
½ cup (70 g) roasted unsalted cashews, roughly chopped
3 tablespoons (45 ml) neutral oil such as avocado or canola
4 cloves (12 g) garlic, minced
1 medium (50 g) shallot, thinly sliced
1 medium (150 g) red bell pepper, cut into ½-inch (1.25 cm) dice
4 whole (60 g) scallions, white parts and green parts sliced separately
For the sauce
1½ tablespoons (9 g) mild yellow curry powder
1½ tablespoons (22 ml) light soy sauce
1 tablespoon (15 ml) fish sauce
1 teaspoon (4 g) granulated sugar
¼ teaspoon (0.5 g) ground white pepper
To serve
1 whole (65 g) lime, cut into wedges
¼ cup (10 g) fresh cilantro, leaves and tender stems roughly chopped (optional)

Equipment (5)

14-inch (35 cm) wok or 12-inch (30 cm) large skillet
Wide spatula or wok spatula
Small bowl for the sauce
Cutting board and knife
Sieve for draining pineapple

Steps

Before you start

Use cold, day-old cooked jasmine rice (about 1⅓ cups / 260 g uncooked makes 5 cups cooked). Fresh warm rice turns mushy. If needed, spread freshly cooked rice on a tray and chill uncovered for at least 1 hour.
Prep everything before you turn on the heat; the stir-fry moves fast.
Pat the shrimp very dry so they sear instead of steam.
Use a large wok or 12-inch skillet and cook on a strong flame; do not crowd the pan.

1
Mix the sauce
- In a small bowl, stir together the curry powder, soy sauce, fish sauce, sugar and white pepper until no dry lumps of curry powder remain.
- Set beside the stove.
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Ready when: Sauce looks like a smooth, thick brown paste.
2
Prep the ingredients
- Break up the cold rice with your fingers so no clumps remain.
- Drain the pineapple chunks in a sieve for a few minutes, then pat with paper towels.
- Chop the cashews, dice the pepper, slice the shallot and scallions (keep whites and greens separate) and mince the garlic.
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Ready when: Rice grains are loose and separate; pineapple looks fairly dry on the surface.
Tip: Wet pineapple makes the rice soggy, so drain it well.
3
Toast the cashews
- Heat a wok or large skillet over medium heat with no oil.
- Add the chopped cashews and toast, stirring constantly, for 2 to 3 minutes.
- Tip them onto a plate.
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Ready when: Cashews are golden at the edges and smell nutty.
Tip: They burn quickly once they color, so remove them promptly.
4
Sear the shrimp
- Return the wok to high heat for 1 minute until very hot.
- Add 1 tablespoon oil, then the shrimp in a single layer.
- Cook undisturbed for 1 minute, flip, and cook 1 more minute.
- Transfer to a plate; they will finish cooking later.
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Ready when: Shrimp are pink and lightly browned outside, still slightly translucent in the center.
Tip: Cook in two batches if they don't fit in one layer.
5
Scramble the eggs
- Lower heat to medium-high and add 1 tablespoon oil.
- Pour in the beaten eggs and let them set for 15 seconds, then stir and break into small curds.
- Cook about 45 seconds total and move to the plate with the shrimp.
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Ready when: Eggs are set in soft, small curds with no visible liquid.
6
Soften the aromatics
- Add the remaining 1 tablespoon oil to the wok over high heat.
- Add the shallot, scallion whites and bell pepper and stir-fry for 2 minutes.
- Add the garlic and stir for 20 seconds.
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Ready when: Pepper is bright and crisp-tender; garlic is fragrant but not brown.
Tip: Keep things moving so the garlic does not scorch.
7
Fry the rice with sauce
- Add the rice and spread it across the hot surface.
- Let it sit 30 seconds, then toss and press for 2 to 3 minutes.
- Add the sauce paste and stir-fry 1 to 2 minutes until the rice is evenly yellow with no streaks.
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Ready when: Rice is hot throughout, evenly colored, and grains hop separately in the pan.
Tip: If rice sticks, splash in 1 teaspoon of water and scrape.
8
Fold in pineapple and extras
- Add the pineapple, shrimp (with any juices), and eggs.
- Toss for 1 to 2 minutes to heat through and finish cooking the shrimp.
- Turn off the heat and fold in the scallion greens and half the cashews.
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Ready when: Shrimp are opaque and firm, reaching 145°F (63°C); pineapple is warm and glossy.
Tip: Don't over-stir after adding pineapple or it will break down.
9
Taste and serve
- Taste and adjust with a splash of fish sauce for salt or a squeeze of lime for brightness.
- Serve right away, topped with the remaining cashews and cilantro, with lime wedges on the side.
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Ready when: Flavor is balanced: salty, lightly sweet, and curry-fragrant.

Good to know

Tips

Dry, cold rice is the single biggest factor for fluffy, separate grains.
Cook in a very hot pan and avoid overcrowding; work in batches if your pan is under 12 inches.
Mixing the curry powder into a paste with the sauce prevents a raw, dusty flavor and yellow streaks.
For a classic presentation, serve the rice in two hollowed pineapple halves.

Make ahead

Cook the rice up to 2 days ahead and refrigerate uncovered for the first hour, then covered. The sauce can be mixed and the vegetables prepped a day ahead and refrigerated.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: airtight up to 2 days. Freezer: not recommended because of the shrimp and pineapple texture. Reheat in a hot skillet with a splash of water for 3 to 4 minutes until steaming hot throughout (165°F / 74°C).

Substitutions

large shrimp → diced chicken breast or firm tofu. Cook chicken 4 to 5 minutes to 165°F (74°C); press and pan-fry tofu until golden.
fresh pineapple → canned pineapple chunks in juice. Drain very well and pat dry.
fish sauce → additional light soy sauce. Use 1 tablespoon; the flavor will be less funky. Good for a vegetarian version with tofu.
roasted unsalted cashews → roasted peanuts. Use the same amount.