Wednesday, April 13, 2011

Thai Pineapple Fried Rice With Shrimp

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I normally would not post this type of recipe until summer when I would probably feature it as a main course for a poolside buffet ; but I was so excited to try it I decided to think of it as a practice run.  It all started with leftover pineapple and  grew from there.  Although I found many recipes for this particular rice dish, the one I decided to try came from Closet Cooking, a food blogger I follow from the West Coast.  He is a wonderful source for sweet and savory ideas, particularly when it comes to Thai food.

I have made some slight changes in the directions which I think will make the recipe easier. You can buy shrimp uncooked for example and cook by stir frying on the first step.  I have also added another egg as I felt one was a little skimpy.  Also, I felt that at the end there was a need for more soy sauce and salt.   Maybe my chiles were not hot enough to begin with but I am such a baby about heat I always err on the side of bland.  You can always add but never take away and I have been burned on more than one occasion! Taste it first and see what you think.  Pork is a good substitute for the shrimp but frankly I loved it just the way it is.   Bok choy or snap peas might be a nice addition or substitution at a later date.

 If you serve it as a main course, try using large shrimp.   For a larger party, serve as an accompaniment to roast pork or spare ribs and in that case, use medium sized shrimp.

 Serve in pineapple shells if you want to impress your guests!

(makes 4 servings)


1 tablespoon oil

2 shallots (sliced)

3 cloves garlic (chopped)

1 red chili (chopped)

1 red pepper (diced)

2 eggs (lightly beaten)

3 tablespoons chicken stock (or vegetable broth)

3 tablespoons fish sauce (or soy sauce)

1 tablespoon curry powder

1 teaspoon sugar

1/2 cup cashews (roasted)

2 cups cooked rice (preferably a day old)

1 to 1/4 cup pineapple (cut into bite sized pieces)

1 cup shrimp (cooked)

1/2 cup peas (fresh or frozen)

1/2 cup raisins (or currants)

4 green onions (sliced)

1/4 cup cilantro (chopped)


1. Heat the oil in a pan.  Cook shrimp (if you buy raw) until pink.  Remove to the side.

2. Add the egg and stir-fry for a minute.  Remove to the side and cut in slices.

3. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.


4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.

5. Add the cashews and stir-fry for 30 seconds.

6. Add the rice, break up any clumps and stir-fry for a few minutes.

7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in.  Add back the egg.

8. Remove from heat, taste for additional soy sauce and salt and serve garnished with chopped green onions and cilantro.

This recipe was adjusted on 4/22/2011

Pineapple boat photo:  D. Schmidt
All other photos Lindaraxa


  1. This is one of my favourite Thai dishes, and one that I have not had for a very long time. We are out to a Thai restuarant for dinner tonight, so this is very timely reminder!

  2. Columnist,

    Would love to hear what ingredients yours had in it. Anything different from this???

  3. I've never cooked it myself, but you look as though you've got everything covered. We went to a different Thai restaurant last night, so didn't have this dish, but I am determined to have it again soon!


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