BETTER THAN TAKEOUT - Pineapple Fried Rice Recipe

Ingredients

• 1 medium Pineapple (Carve bowl, dice 1 cup (1/2‑inch cubes) for rice; extra flesh can be eaten as snack)
• 200 g Shrimp, frozen, peeled and deveined (Rinse thoroughly to remove brine, pat dry with paper towels before marinating)
• 3 tbsp Olive Oil (2 tbsp for shrimp marinade, 1 tbsp for wok cooking)
• 0.5 tsp Freshly Ground Black Pepper (Adds subtle heat to shrimp)
• 1 clove Garlic (Minced; will caramelize slightly in wok)
• 1 tsp Ginger (Freshly grated)
• 50 g Ham (Cut into 1/3‑inch cubes; optional if unavailable)
• 2/3 cup Frozen Mixed Vegetables (Use straight from freezer; no need to thaw)
• 2 cup Day‑Old Cooked Rice (Preferably jasmine or long‑grain; chilled for best texture)
• 2 tbsp Raw Cashews (Will be toasted in wok; optional if already toasted)
• 1 large Egg (Beaten before adding to wok)
• 2 tbsp Fish Sauce (Adds umami; can substitute soy sauce)
• 1 tsp Turmeric Powder (Provides golden color and subtle aroma)
• 1 tsp Sugar (Balances savory and sweet; optional)
• 2 tbsp Dried Meat Floss (Pork Floss) (Adds fluffy, slightly sweet pork flavor; optional)
• 2 tbsp Raisins (Adds sweet chewiness; optional)
• 2 tbsp Cooking Oil (vegetable) (For high‑heat wok cooking)

Instructions

1. Carve Pineapple Bowl and Dice Flesh

   Slice the pineapple about 1‑inch thick, then cut around the sides leaving a 2‑inch base. Carefully carve out the flesh in one piece, set the bowl aside, and dice the removed flesh into 1/2‑inch cubes (measure 1 cup).

   Time: PT10M

2. Rinse and Marinate Shrimp

   Rinse frozen shrimp under cold water several times to remove excess brine, then pat dry with paper towels. In a mixing bowl combine shrimp, 2 tbsp olive oil, minced garlic, grated ginger, ½ tsp black pepper, and a drizzle of olive oil. Mix well and let marinate for 15 minutes.

   Time: PT5M

3. Prep Remaining Ingredients

   Cut ham into 1/3‑inch cubes (about 1/4 cup). Measure frozen mixed vegetables (2/3 cup) and set aside. Have raw cashews, raisins, pork floss, and beaten egg ready.

   Time: PT5M

4. Cook Shrimp

   Heat the wok over high heat until smoking hot, add 2 tbsp cooking oil, swirl to coat. Add marinated shrimp and cook 20 seconds each side until pink, then remove and set aside.

   Time: PT2M

   Temperature: high heat

5. Toast Cashews

   In the same wok, add raw cashews and stir‑fry over medium heat for about 2 minutes until lightly golden and fragrant.

   Time: PT2M

   Temperature: medium heat

6. Add Vegetables and Pineapple

   Add the frozen mixed vegetables and diced pineapple to the wok. Stir‑fry for 2‑3 minutes until the veggies are tender and the pineapple softens slightly.

   Time: PT2M

   Temperature: medium heat

7. Fry Egg

   Push the mixture to one side of the wok, add a little more oil if needed, and pour in the beaten egg. Scramble quickly until just set, then combine with the rest of the ingredients.

   Time: PT1M

   Temperature: medium heat

8. Add Day‑Old Rice

   Add the chilled day‑old rice to the wok. Break any clumps with the spatula and stir‑fry over high heat for 2 minutes until the rice is heated through and fluffy.

   Time: PT2M

   Temperature: high heat

9. Season the Fried Rice

   Drizzle 2 tbsp fish sauce (or soy sauce), sprinkle 1 tsp turmeric powder and 1 tsp sugar. Stir quickly so the seasoning coats the rice evenly.

   Time: PT1M

   Temperature: high heat

10. Finish with Floss and Raisins

    Stir in 2 tbsp dried meat floss and 2 tbsp raisins. Mix everything together for another 30 seconds.

    Time: PT1M

    Temperature: high heat

11. Serve in Pineapple Bowl

    Spoon the fried rice into the carved pineapple bowl, garnish with extra cashews or cilantro if desired, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

62 g

Fat

15 g

Fiber

4 g