The BEST Pineapple Fried Rice Recipe in a Pineapple Bowl 🍍🍚😋

Ingredients

• 10 ounce Shrimp (peeled, deveined, large or jumbo size)
• 1 teaspoon Soy Sauce (for marinating shrimp)
• 1 pinch White Pepper (for marinating shrimp)
• 2 tablespoon Soy Sauce (Thai thin soy sauce recommended for sauce)
• 1 tablespoon Fish Sauce (Thai fish sauce, salty and anchovy‑flavored)
• 1 tablespoon Oyster Sauce (Vegetarian oyster sauce can be used)
• 1 tablespoon Palm Sugar (If unavailable, use honey or brown sugar)
• 0.5 teaspoon Curry Powder (Thai curry powder adds the secret flavor)
• 0.125 teaspoon White Pepper (for sauce)
• 5 clove Garlic (large, minced)
• 0.5 teaspoon Ginger (fresh, minced)
• 0-3 whole Thai Chili (optional, adjust heat to taste)
• 1 ounce Green Beans (cut into small dice)
• 1 ounce Carrot (diced)
• 0.5 ounce Raw Cashews (will toast in wok; if already toasted, add later)
• 6 ounce Pineapple Flesh (diced; taken from hollowed pineapple bowl)
• 4 cup Jasmine Rice (cooked, cooled, preferably day‑old)
• 3 large Eggs (beaten with pinch of salt and white pepper)
• 5 tablespoon Cooking Oil (high smoke‑point oil (avocado, peanut, canola, or vegetable))
• 2 stalk Green Onions (chopped, for garnish and flavor)
• 1 tablespoon Cilantro (optional garnish)

Instructions

1. Marinate Shrimp

   Place the peeled, deveined shrimp in a bowl, add 1 tsp soy sauce and a pinch of white pepper, toss to coat, and set aside while you prepare the other components.

   Time: PT5M

2. Prepare the Sauce

   In a small mixing bowl combine 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp palm sugar (or honey), ½ tsp curry powder, and ⅛ tsp white pepper. Stir until the sugar dissolves.

   Time: PT3M

3. Prep Vegetables and Pineapple Bowl

   Finely mince 5 garlic cloves and ½ tsp fresh ginger. Slice 0‑3 Thai chilies (optional). Dice 1 oz green beans and 1 oz carrot. Halve a whole pineapple lengthwise, cut a slit around the core, remove the flesh with a spoon, and dice 6 oz (≈1 cup) of the flesh for the rice. Reserve the hollowed pineapple shell for serving.

   Time: PT10M

4. Beat the Eggs

   Crack 3 large eggs into a bowl, add a pinch of salt and white pepper, and beat lightly until just combined.

   Time: PT2M

5. Cook the Egg

   Heat the wok over high heat until smoking, add 1 tbsp oil, pour in the beaten eggs, and let them set into a single‑piece soft omelette. Gently break it into large pieces, then transfer to a plate.

   Time: PT3M

   Temperature: high

6. Cook the Shrimp

   Add another 1 tbsp oil to the wok, then add the marinated shrimp. Stir‑fry 2‑3 minutes until the shrimp turn pink and are just cooked through. Remove and set aside with the egg.

   Time: PT3M

   Temperature: high

7. Stir‑Fry Aromatics

   Add 3 tbsp oil to the wok, then toss in the minced garlic, ginger, and Thai chilies. Stir‑fry until fragrant, about 30 seconds to 1 minute (you may start to cough – that’s the cue).

   Time: PT1M

   Temperature: high

8. Add Vegetables and Cashews

   Add the diced carrot, green beans, and raw cashews. Stir‑fry for 30 seconds to 1 minute until the vegetables are just tender and the cashews begin to toast.

   Time: PT1M

   Temperature: high

9. Add Rice

   Add 4 cups cold, cooked jasmine rice to the wok. Break up any clumps and toss quickly to combine with the vegetables.

   Time: PT2M

   Temperature: high

10. Incorporate the Sauce

    Pour the prepared sauce over the rice mixture. Stir‑fry for about 45 seconds, ensuring every grain is evenly coated.

    Time: PT1M

    Temperature: high

11. Add Pineapple

    Stir in the diced pineapple pieces and cook for another 30‑45 seconds so the fruit warms through but retains its bite.

    Time: PT1M

    Temperature: high

12. Finish with Shrimp, Egg, and Green Onions

    Return the cooked shrimp and egg pieces to the wok, add 2 chopped green onions, and toss everything together for 1 minute until heated through.

    Time: PT1M

    Temperature: high

13. Plate and Garnish

    Spoon the fried rice into the hollowed pineapple shell, garnish with fresh cilantro if desired, and serve immediately.

    Time: PT30S

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g