Make this easy pineapple fried rice a weeknight staple. The combination of sweet and savory works so well together!
March 8, 2021 by Olivelle
Pineapple Fried Rice
2 cup Cooked White Rice (Basmati or Jasmine), preferably day old
1 Tbsp Black Garlic Shiitake Rub
2 Tbsp Chicken Broth
1 Tbsp Fish Sauce
1 Tbsp Brown Sugar
1 - 15 oz can Pineapple Chunks (reserve the juice)
1/4 C Roasted Shallot Olive Oil
1/2 Sweet Onion, julienned
1 Red Pepper, julienned
1 Egg, beaten
1 Tbsp Yellow Curry Paste
1/2 cup Cashews
1 Tomato, chopped
2 Scallions, chopped into 1/2 inch lengths
1 Tbsp Hot Sauce
2 Tbsp Pineapple Balsamic Vinegar
Consider the overnight marinading time, as the shrimp rub can set from 1 hour to 24 hours.
Combine the shrimp and rub. Let set for at least 1 hour or up to 24 hours.
In a small bowl, combine broth, fish sauce, brown sugar and juice from pineapple can. Stir until sugar dissolves and set aside.
Heat oil in hot 12-inch skillet (or wok), add onion and red bell pepper. Cook until onions and peppers start to soften, about 3 minutes.
Add egg and cook until set.
Add yellow curry paste and mash with the back of a spoon to combine.
Add shrimp and cook until they are pink (about 5 minutes). Add rice, pineapple chunks and chicken broth mixture. Stir to combine all flavors. Finish with cashews, tomato, scallions, hot sauce an vinegar to taste.