Pineapple Shrimp Fried Rice
My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. —Bonnie Brien, Pacific Grove, California
Ingredients
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon sugar
- 2 tablespoons peanut or canola oil, divided
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 2 teaspoons minced fresh gingerroot
- 1 garlic clove, minced
- 1 medium sweet red pepper, chopped
- 1 medium carrot, finely chopped
- 1/2 cup chopped onion
- 1 can (20 ounces) unsweetened pineapple tidbits, drained
- 2 cups cooked rice, room temperature
- 6 green onions, chopped
- 1/2 cup finely chopped salted peanuts
- Lime wedges
Reviews
I thought this dish would be very good, but it was lacking flavor. It needs something but not sure what I would add. Will have to experiment.
Very tasty. Great 1 pan meal. Paired with some premade egg rollls on the side for an easy meal.
Excellent as is. I will make this again and again adding a little more soy sauce, an egg, and some sliced water chestnuts.
We are huge fans of just about any fried rice, so this one caught my eye. I have made it twice, first time as written, second time, I shredded the carrot, and added some sweet corn. We love the pineapple, not too sweet. This is a keeper.
I used 24 oz of shrimp and just green onion as I'm low-fodmap. I also would reduce the amount of pineapple to like 18oz. It was amazing and so easy!
This was great! I halved the recipe for the two of us, except for using the full amount of the soy-curry-sugar mixture. I microwaved the jasmine rice and added a bit of hot chili sesame oil to it in place of butter. We will be having this dish again before very long.
VERY TASTY! MY MOM MADE MY FAMILY THIS LAST NIGHT! IT WAS SO GOOD.