Pineapple fried rice is a popular dish that can be found in almost every Thai or Asian-fusion restaurant in the U.S. I actually associate this entree with my time in China, when I would frequently eat it at a neighborhood Uyghur restaurant near my dormitory.

Regardless of the location, pineapple fried rice is always a delicious treat for me. I love how the juicy pineapple chunks add a delicate sweetness to the bold undertones of curry, cilantro and chilies in the rice. Throw in some fresh shrimp and vegetables, and you have a colorful and flavorful meal that can be eaten for breakfast, lunch or dinner.

Now I'm a little embarrassed to admit, but I'll spill anyways (since I love ya'll so much!) -- we didn't actually use fresh pineapple and shrimp this time. I know, I know...what was I thinking?? I must have been quite delusional because substituting for those two key ingredients was a HUGE mistake. As a result, the pineapple which usually is light and juicy when fresh ended up being too sweet; the shrimp which usually soaks up all the juices/spices while cooking ended up tasting flat. Believe me, taking the extra step to use fresh pineapple and shrimp is so worth it! You will thank me in the end :)


Shrimp Pineapple Fried Rice
Recipe adapted from the wonderful Closet Cooking

Serves 4

1 T oil
2 shallots, sliced
3 cloves garlic (chopped)
1 red chili (chopped)
1 red pepper (diced)
2 eggs (lightly beaten)
3 tablespoons chicken stock (or vegetable broth)
3 tablespoons fish sauce (or soy sauce)
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup cashews (roasted)
4 cups cooked rice (preferably a day old)
1 cup fresh pineapple (cut into bite sized pieces)
1 cup raw shrimp, de-veined and peeled
1/2 cup peas (fresh or frozen)
2 green onions (sliced)
1/4 cup cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.
3. Add the egg and stir-fry for a minute.
4. Add the shrimp and stir-fry until almost pink, about a minute.
4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.
5. Add the cashews and stir-fry for 30 seconds.
6. Add the rice, break up any clumps and stir-fry for a few minutes.
7. Add the pineapple and peas and stir-fry to mix them in.
8. Remove from heat and serve garnished with chopped green onions and cilantro.