Thai Pineapple Fried Rice + Easy Pineapple Bowl

Ingredients

• 1 medium Fresh Pineapple (Halved lengthwise, core removed, scored into 1 cm pieces; use a thin spoon to scoop out the flesh for the fried‑rice pieces and keep the top half as a bowl)
• 2 cups Jasmine Rice (Uncooked; will be cooked in half water, half coconut milk with a pandan leaf for fragrance)
• 1 cup Coconut Milk (Full‑fat for richness)
• 1 stalk Pandan Leaf (Optional; tied in a knot and added to the rice for aroma)
• 12 large Shrimp, Peeled and Deveined (Keep whole; will be seared separately and placed on top of the rice)
• 2 large Eggs (Beaten lightly)
• 1 small Onion (Diced; added later for crisp texture)
• 2 medium Roma Tomatoes (Quartered; added at the end so they stay juicy)
• 3 stalks Green Onions (Sliced; used as garnish and added at the end)
• 1/2 cup Cashews, Deep‑Roasted (Unsalted; adds crunch and nutty flavor)
• 1 tablespoon Thai Curry Powder (Any good‑smelling Thai‑style curry powder works)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/2 teaspoon White Pepper
• 2 tablespoons Fish Sauce
• 1 tablespoon Soy Sauce
• 1 teaspoon Shrimp Paste in Oil (Optional; adds deep umami)
• 2 tablespoons Vegetable Oil (High smoke‑point oil for stir‑frying)

Instructions

1. Prepare the Pineapple Bowl and Dice

   Halve the pineapple lengthwise through the top, cut around the edges with a sharp knife leaving about 1 cm of flesh attached to the skin, then remove the core at a 45° angle so the two cuts meet. Score the flesh into 1 cm thick strips and scoop out the strips with a small spoon; these are the fried‑rice pieces. Keep the top half as a decorative bowl.

   Time: PT10M

2. Cook Coconut Rice

   Rinse the jasmine rice until water runs clear. In a rice cooker or saucepan combine 2 cups rice, 1 cup coconut milk, 1 cup water, and the tied pandan leaf. Cook on medium heat until the liquid is absorbed and rice is tender, about 20 minutes. Fluff and set aside to cool slightly.

   Time: PT20M

   Temperature: medium

3. Prep Shrimp and Other Ingredients

   Pat the shrimp dry, season lightly with a pinch of salt, and set aside. Dice the onion, quarter the roma tomatoes, slice the green onions, and measure out all sauces and spices.

   Time: PT5M

4. Mix Seasonings

   In a small bowl combine the dry seasonings: Thai curry powder, salt, sugar, and white pepper. In another bowl mix the wet seasonings: fish sauce, soy sauce, and optional shrimp paste in oil.

   Time: PT4M

5. Sear the Shrimp

   Heat 1 tbsp oil in the wok over high heat until shimmering. Add the shrimp in a single layer and sear without moving for about 2 minutes, then flip and sear the other side for another 2 minutes until pink and just cooked through. Remove and set aside on a plate.

   Time: PT4M

   Temperature: high

6. Scramble the Eggs

   Add another splash of oil to the wok, lower the heat to medium‑high, pour in the beaten eggs and stir quickly until just set but still creamy.

   Time: PT2M

   Temperature: high

7. Stir‑Fry the Rice

   Increase heat to high. Add the cooked coconut rice, diced onion, and the prepared dry seasoning. Toss quickly for 2 minutes until the rice is heated and begins to separate.

   Time: PT2M

   Temperature: high

8. Add Pineapple, Cashews, and Tomatoes

   Stir in the pineapple pieces, deep‑roasted cashews, and quartered roma tomatoes. Drizzle the wet seasoning mixture over everything and continue to stir‑fry for another 4 minutes, allowing the pineapple to heat through and the rice to toast lightly.

   Time: PT4M

   Temperature: high

9. Finish with Green Onions and Adjust

   Turn off the heat, sprinkle the sliced green onions, give a final toss, and taste. Adjust salt or a splash more fish sauce if needed.

   Time: PT2M

10. Plate and Garnish

    Spoon the fried rice into the reserved pineapple bowl, arrange the seared shrimp on top, and garnish with any remaining green onion or extra cashews. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g