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Thai pineapple fried rice served in a hollowed pineapple half, golden curry-spiced rice with plump shrimp, caramelized pineapple chunks, roasted cashews and lime wedges on a wooden table

Thai Pineapple Fried Rice

Golden curry- and turmeric-spiced jasmine rice fried dry and separate, with seared shrimp, caramel-edged pineapple, soft egg, cashews, and scallions. Shrimp and pineapple are seared separately first so the wok stays hot and the rice never steams.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cups day-old cooked jasmine rice about 1 1/2 cups uncooked, refrigerated overnight and loosened with your fingers
  • 12 ounces (340 g) large shrimp peeled and deveined, patted dry
  • 1 1/2 cups fresh pineapple chunks cut about 3/4-inch and patted dry, about half a small pineapple
  • 2 tablespoons neutral oil divided
  • 2 large eggs lightly beaten
  • 1 small yellow onion diced, about 1 cup
  • 3 cloves garlic minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 1/2 cup frozen peas thawed, or 1/2 cup small-diced red bell pepper
  • 1/3 cup roasted cashews roughly chopped if large
  • 1/4 cup golden raisins optional
  • 4 scallions thinly sliced, whites and greens separated
  • fresh cilantro leaves and lime wedges for serving

Method
 

  1. Pat the shrimp and pineapple dry. Break up the cold rice so no large clumps remain and have all ingredients ready before the wok gets hot.
  2. Heat a large wok or 12-inch skillet over high heat, add 1 tablespoon oil, and sear the shrimp in a single layer 60 to 90 seconds per side until pink and just curled. Move to a plate.
  3. Return the wok to high heat, sear the pineapple in a single layer 60 to 90 seconds until the undersides pick up golden edges, toss once, cook 30 seconds more, then add to the shrimp plate. Wipe out pooled juice if the pan looks wet.
  4. Lower to medium-high, add the remaining 1 tablespoon oil, and stir-fry the onion and scallion whites 1 to 2 minutes until softened at the edges. Add garlic and stir 20 seconds.
  5. Push the aromatics aside, pour the beaten eggs into the center, let set 15 seconds, then scramble into small soft curds and fold into the onions.
  6. Add the cold rice, curry powder, and turmeric. Toss and press the rice against the wok, letting it sit 20 to 30 seconds at a time, for 3 to 4 minutes until hot, evenly golden, and the grains move separately.
  7. Drizzle fish sauce and soy sauce around the wok rim, sprinkle in sugar and white pepper, and toss 30 seconds.
  8. Return shrimp and pineapple with any juices, add peas or bell pepper, cashews, raisins if using, and scallion greens. Toss 1 to 2 minutes until the shrimp are cooked through and the pineapple is hot. Taste and adjust with a pinch of sugar or a squeeze of lime.
  9. Serve right away in bowls or a hollowed pineapple half, scattered with cilantro and with lime wedges at the table.