EASY Pineapple Fried Rice

Ingredients

• 2 cups Jasmine Rice (uncooked, rinsed; day‑old rice works best)
• 1 pound Shrimp (peeled, deveined, medium size)
• 1 cup Fresh Pineapple (diced, sweet, core removed)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 0.5 cup Carrot (diced)
• 0.5 cup Peas (frozen, thawed)
• 2 large Eggs (beaten)
• 2 tablespoons Soy Sauce (low‑sodium)
• 1 tablespoon Fish Sauce (optional, adds depth)
• 1 tablespoon Oyster Sauce (optional)
• 1 teaspoon Sugar (granulated)
• 1 whole Lime (juiced)
• 2 stalks Green Onions (sliced for garnish)
• 0.25 cup Cashews (toasted, optional)
• 2 tablespoons Vegetable Oil (high smoke point)

Instructions

1. Cook Rice

   Rinse the jasmine rice until water runs clear, then cook in a rice cooker or pot with 2 cups water. Once cooked, spread on a plate to cool and preferably refrigerate for at least 30 minutes or use day‑old rice.

   Time: PT15M

   Temperature: 100°C

2. Prepare Ingredients

   Dice pineapple, onion, carrot; mince garlic; slice green onions; beat the eggs in a mixing bowl.

   Time: PT10M

3. Sauté Aromatics

   Heat vegetable oil in the wok over medium‑high heat. Add minced garlic and diced onion, stir‑fry until fragrant and onion becomes translucent, about 2 minutes.

   Time: PT2M

   Temperature: 180°C

4. Cook Shrimp

   Add the shrimp to the wok, spreading them in a single layer. Stir‑fry until they turn pink and are just cooked through, about 3 minutes.

   Time: PT3M

   Temperature: 180°C

5. Scramble Eggs

   Push the shrimp to the side of the wok, pour in the beaten eggs and scramble quickly until just set, then mix with the shrimp.

   Time: PT2M

   Temperature: 180°C

6. Add Vegetables and Pineapple

   Add diced carrot, peas, and pineapple chunks. Stir‑fry for 2 minutes, keeping the pineapple pieces firm.

   Time: PT2M

   Temperature: 180°C

7. Combine Rice and Seasonings

   Add the cooled rice, soy sauce, fish sauce, oyster sauce, sugar, and lime juice. Toss vigorously, breaking up any clumps, and stir‑fry until the rice is heated through and evenly coated, about 4 minutes.

   Time: PT4M

   Temperature: 180°C

8. Garnish and Serve

   Remove from heat, sprinkle sliced green onions and toasted cashews on top. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g