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My favorite take-out at home recipe: Shrimp Fried Pineapple Rice.
I don’t do take-out much because honestly, I feel like my food is usually better. Yes, I am bragging. But when I do eat out, it’s usually seafood (love a good softshell crab or oysters on the half) or Chinese food. Growing up, we’d get Chinese about once a month. I always got pork fried rice and an eggroll. When I was in college though, I discovered Pineapple Fried Rice at a Thai restaurant and it was love at first sight.
This Shrimp Fried Pineapple Rice is my take on pineapple fried rice. It’s got
- Leftover White Rice
- Mixed Veggies
- Coconut Aminos (or Soy Sauce)
- Rice Vinegar
- Sesame Oil
It tastes just like the fried rice I used to get in college and it’s my favorite way to use leftover white rice.
Can Fried Rice Be Made with Fresh Rice?
Keep in mind that using fresh rice to make fried rice DOES NOT work. It will come out mushy. Don’t worry if you don’t have leftover rice though! You can throw some rice in your rice cooker in the morning, let it cool and then refrigerate the rice until dinner time. I like to cook my rice in bone stock because it adds a deeper flavor to the rice. The minerals in bone broth are an extra benefit too!
How to Make Fried Rice with Egg
The egg is going to be scrambled right alongside the rice and vegetables. Simply push all the rice and veggies to one side of the pan, add butter or ghee to the vacant side of the pan and scramble the eggs. Then you mix the egg into the rice and veggies. Be mindful of the rice and veggies and give them a stir too, you don’t want them to burn while you’re scrambling the eggs.
I like to switch the protein up in the dish. I’ve used shrimp and little bay scallops and both work great. That’s about the only switch I would make with this dish though. I don’t recommend omitting any of the ingredients (especially the sauces) because you won’t get that authentic taste.
I love to add Sweet Chili Sauce on top of this rice. Below is photo of the brand I use – I found it at my local international store. I usually thin it with a little water so that it has the consistency of duck sauce.
This is a great recipe to utilize leftovers and such a tasty one, I know it’ll be a hit at your table 🙂
Shrimp Fried Pineapple Rice
For the Shrimp
- 1 tsp Salt
- 5-10 Peppercorns
- Wedge of Lemon
- 1 Bay Leaf
- 1 lb Shrimp, peeled and deveined
For the Fried Rice
- 2 tbsp Butter
- 2 Cloves Garlic minced
- ½ tbsp Grated Ginger
- ¼ Cup Scallions Green part only
- 1-2 Cup Mixed Vegetables Frozen
- 1 Cup Pineapple
- 3 Cups Cooked White Rice
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Hoisin
- ½ tbsp Sesame Oil
- 2 Eggs
For the Shrimp
- Fill a medium sized pot with water. Add the salt, peppercorns, lemon and bay leaf. Bring to a boil. Add the shrimp and let them cook until pink. This takes 1-2 minutes if using little shrimp. Adjust the time based on yor shrimp size.
- Use a slotted spoon to take the shrimp out. Set aside to cool, then refridgerate.
For the Fried Rice
- Add a tablespoon of butter to a pan and place over medium heat.
- Add garlic, ginger and scallions to pot and cook until fragrant, 2-3 minutes. Add more butter to the pan if they start to stick and get too brown.
- Add the mixed vegetables in and stir. Let them cook for 3-4 minutes or until they are firm but soft. Add the pineapple and mix. Let cook for another 2-3 minutes.
- Next, add the white rice and mix until the rice and vegetables are well incorporated.
- Drizzle the soy sauce, hoisin, rice vinegar and sesame oil over the rice and vegetables and mix. Push the rice and veggies to one side of the pan.
- Crack two eggs in vacant side of the pan and begin to scramble them. Once the eggs are cooked, mix them into the vegetables and rice.
- Finally, add the shrimp in and mix well. Remove from heat.
- Serve with duck sauce or I like to use Mae Ploy Sweet Chili Sauce. Store in the fridge for up to 2 days.
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