Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: SERVES 4-6 (side)/2-3 (main)
- 3-4 cups cooked rice, preferably several days old
- 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks
- handful raw shrimp, shells removed or only tails left on)
- optional: chopped green or red pepper to equal 1 to 1+½ cups
- ¼ cup purple onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
- 1/4 cup chicken stock
- 1 egg
- ½ cup frozen peas
- ¼ cup currants OR raisins
- ½ cup roasted unsalted cashews
- 2-3 spring onions finely sliced
- STIR-FRY SAUCE:
- 3 Tbsp fish sauce
- 1 Tbsp. soy sauce
- 2 tsp. Thai curry powder OR regular curry powder
- 1/2 tsp. sugar
- If using old rice, oil your fingers with up to 1 Tbsp. vegetable oil, then work through the rice with your hands, separating any chunks back into grains. Set aside.
- Combine 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve. Set aside. Heat a wok/large frying pan over medium-high heat. Add 2 Tbsp. vegetable oil and swirl around, then add shallots, garlic, and chili, stir-frying 1 minute.
- Add bell pepper, if using, plus 1-2 Tbsp. chicken stock. Stir-fry 1-2 minutes.
- Add the shrimp plus chicken stock, 1-2 Tbsp. at a time, enough to keep ingredients sizzling. Stir-fry until shrimp turn pink and plump (2-3 minutes).
- Push ingredients aside and crack egg into the pan, stirring quickly to cook (like making scrambled eggs).
- Now add the rice, pineapple chunks, peas, and currents/raisins. Drizzle stir-fry sauce mixture over and gently stir-fry to combine over medium-high to high heat. You want the rice to "dance" (makes popping sounds) as it fries - 5 to 10 minutes, or until rice has achieved desired lightness. Toward the end of this cooking time, add the cashews. Fried Rice Tips:: Always scrape from the bottom of the pan as you fry, gently turning or 'tossing' the rice. Avoid adding any more stock, or your rice will become heavy. You want the pan hot and dry at this point. However, you can push ingredients aside and add a little more oil to the pan/wok (this provides that special 'shine' you see in restaurant fried rice).
- Remove from heat. Taste-test for salt/flavor, adding more fish sauce until desired taste is achieved. To serve, scoop rice onto a serving platter, or in a carved-out pineapple (see How to Make a Pineapple Boat) if serving at a party. Top with spring onions and ENJOY!
For a vegetarian version of this recipe, see: Thai Heavenly Pineapple Fried Rice recipe.