Pineapple Shrimp Fried Rice
Recipe GLPR5e20b6723bbba8
A vibrant Thai-inspired fried rice featuring tender shrimp, sweet pineapple chunks, and fluffy jasmine rice infused with garlic, fresh vegetables, and a medley of aromatic herbs. This colorful dish combines savory and tropical flavors in a single wok, finished with fresh cilantro, mint, and basil for a refreshing garnish.
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Ingredients
8 oz medium shrimp, peeled and deveined
3 cups cooked rice, cooled and separated into grains
12 oz fresh pineapple, cut into thin wedges
1 medium yellow onion, diced
1 red bell pepper, diced
1 large egg
1 tablespoon garlic, minced
3 tablespoons vegetable oil
1 tablespoon salt
¼ teaspoon ground white pepper
¼ cup scallions, chopped
¼ cup garlic chives, chopped
¼ cup fresh cilantro sprigs
¼ cup fresh mint leaves
¼ cup purple basil leaves
Directions
Peel and devein the shrimp, then set aside. Trim the pineapple and cut it into thin wedges approximately 1/8 inch thick and 1/2 inch long. Dice the onion and red bell pepper into uniform 1/4 inch squares. Arrange all prepped ingredients within easy reach of the wok.
Heat a wok or large skillet over high heat until it is very hot—water droplets should evaporate instantly when flicked onto the surface. Add the vegetable oil and swirl it around the wok to coat the bottom and sides.
Add the shrimp to the hot wok and stir-fry continuously for about 2 minutes, until they are just starting to turn opaque but still slightly translucent in the center. Transfer the shrimp to a plate and set aside, leaving approximately 2 tablespoons of oil in the wok.
Add the minced garlic to the wok and stir-fry for about 30 seconds until fragrant. Add the diced onion and red bell pepper and stir-fry for another 30 seconds.
Add the cooled rice to the wok, breaking up any clumps, and stir-fry for about 1 minute to heat it through and coat it with the oil. Return the cooked shrimp to the rice mixture and stir-fry for another minute until everything is combined.
Push the rice mixture to one side of the wok, creating an empty space on the other side. Crack the egg directly into the empty space and scramble it until it is nearly cooked through and just beginning to set, reaching an internal temperature of 160°F. Fold the rice mixture over the egg and blend everything together well.
Season the fried rice with salt and ground white pepper, stirring to distribute evenly. Add the pineapple wedges, chopped scallions, and chopped garlic chives. Toss everything gently to combine, then immediately remove from heat.
Transfer the fried rice to a serving platter and garnish generously with fresh cilantro sprigs, mint leaves, and purple basil. Serve hot.
