One of our favorite take-out options is Thai food. We had one restaurant near my parent’s house that closed years back and I was devastated when it closed because it had the best Thai food I have ever had. Since then, I have found two other Thai restaurants near me that I like a lot. Thai food uses a lot of rice and rice noodles, so they are gluten-free. I’ve also found that when making noodles, they are able to make the same dishes with gluten-free sauces for me. One of our favorite things to order is Pineapple Fried Rice. Paired with a curry, the flavors are outrageously delicious. I love to mix Thai foods together when I eat them.
Last weekend when meal planning, we thought about the week ahead- packed with midterms and papers for my fiancé, and filled with educational evaluation report writing and after-work commitments for me. We realized we needed to meal prep for some of the days (this week’s Aji de Pollo and Chicken soup), and then thought about some other quick meals we could make for dinner. I immediately thought some sort of fried rice would be perfect, and got super excited when I thought about Pineapple Fried Rice!
This recipe is my interpretation of Pineapple Fried Rice. I used whatever mixed vegetables I had in my freezer, so yours might include a different mix. I typically would not use a mix with corn in it, but it was what we had. I also used shrimp, but you could easily substitute chicken or beef by sautéing it with the mixed vegetables in the pan before you add the rice. As you all know, I am not in love with measuring anything so for this recipe the measurements are estimates- use your tastebuds and decide if you need more of a spice.
Pineapple Fried Rice with Shrimp
Prep Time: 15-20 minutes, Cook time: 15 minutes
Servings: 4-6 servings
- 10-12 large shrimp, raw
- 1 small onion, chopped
- 2 cups of frozen mixed vegetables (you want a mix with carrots and peas, it can have other vegetables if you’d like or if it’s all you have)
- 1/2 cup of raw cashews, whole
- 1 cup of chopped pineapple
- 1 1/2 cups of white rice, uncooked (we used Nishiki rice)
- 2 eggs
- 2 tbsp olive oil
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- salt and black pepper to taste
- Garnish: 1-2 chopped green onions, 1 lime cut into wedges
- In a rice cooker, cook 1 1/2 cups of rice and set aside. This takes about 15-20 minute. While the rice cooks, chop your onion and pineapple.
- Heat olive oil over medium heat in a pan. When the oil is hot, add the onion, season with salt and pepper and sauté 3-5 minutes until translucent.
- Add mixed vegetables and shrimp to the pan. Sauté 3-5 minutes until the shrimp begin to turn pink.
- Add raw cashews and pineapple to the pan and continue to sauté for 2 more minutes, allowing the cashews and to soak up any water in the pan.
- Add the cooked rice into the pan. Season with salt, black pepper, turmeric, ground ginger, garlic powder, and curry powder. Mix until the rice turns yellow and the spices are thoroughly mixed throughout the rice.
- Taste, add more salt, pepper, or curry powder if needed.
- Push rice over to clear about 1/4 of the pan. Add 2 eggs, pop the yolks, and allow to begin to cook. When it is still soft but has begun to solidify, scramble the egg. When the egg is fully cooked, mix thoroughly into the rice.
- Serve in a bowl and top with green onion and lime (optional).