Pineapple Fried Rice
This Thai-inspired pineapple fried rice is the perfect balance of sweet and salty flavors.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces shrimp ((225g, peeled, deveined, rinsed, and pat dry))
- 1 cup onion ((150g, diced))
- 1/2 cup carrot ((75g, diced))
- 4 ounces ham ((or Chinese sausage; 115g, finely diced))
- 6 cups cooked rice ((about 900g))
- 2/3 cup peas ((100g))
- 1 cup pineapple ((diced into 1/2-inch pieces))
- 1 scallion ((chopped))
- 2 eggs ((beaten))
- 1/4 teaspoon salt ((more to taste))
- 1/2 teaspoon Shaoxing wine ((plus 1 tablespoon, divided))
- 4 tablespoons vegetable oil ((divided))
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce ((or Thai thin soy sauce))
- 1/2 teaspoon ground white pepper
- 1 1/2 teaspoons sesame oil
Instructions
- 1
First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel.
- 2
Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly smoking. Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.
- 3
Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok and set aside.
- 4
Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy. Add the rice and 1 tablespoon Shaoxing wine. The steam from the wine will loosen the rice chunks!
- 5
Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.
- 6
Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.
- 7
Salt to taste, and serve immediately!