Pineapple Fried Rice
🛒 Ingredients
- Cooked Jasmine Rice (day-old) 180 g · 234 kcal
- Shrimp (peeled, deveined) 80 g · 68 kcal
- Fresh Pineapple (cubed) 70 g · 35 kcal
- Cashews (roasted, unsalted) 10 g · 55 kcal
- Raisins 8 g · 24 kcal
- Egg 50 g · 70 kcal
- Yellow Onion (diced) 30 g · 12 kcal
- Carrot (diced) 20 g · 8 kcal
- Frozen Peas 15 g · 12 kcal
- Garlic (minced) 5 g · 7 kcal
- Light Soy Sauce 10 g · 7 kcal
- Fish Sauce 5 g · 4 kcal
- Curry Powder 2 g · 8 kcal
- Vegetable Oil 10 g · 90 kcal
- White Sugar 3 g · 12 kcal
- Green Onion (garnish) 5 g · 0 kcal
- Fresh Cilantro (garnish) 2 g · 0 kcal
👨🍳 Instructions
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic, diced onion, and carrots; stir-fry for 2-3 minutes until fragrant and slightly softened.
- Push the vegetables to one side, crack the egg into the empty space, and scramble it until just set. Add shrimp to the wok and cook until they turn pink and opaque, about 2-3 minutes.
- Add the day-old jasmine rice, frozen peas, pineapple chunks, raisins, and cashews to the wok. Pour in the light soy sauce, fish sauce, and white sugar, then sprinkle with curry powder.
- Stir-fry everything together for another 3-5 minutes, ensuring all ingredients are well combined and heated through. Taste and adjust seasonings if necessary.
- Serve the pineapple fried rice hot, garnished with fresh green onion and cilantro. For an authentic presentation, serve it in a hollowed-out pineapple half.
