This is my simpler version of pineapple fried rice that is served at your favorite Thai restaurants. I’ve seen many variations of this delicious dish. Some have raisins, some have curry, and some with chopped roasted cashews in it and you may definitely add them if you wish.
As far as pineapples, you can use canned ones or you can use the fresh ones. If you are using fresh pineapple, just make sure that it is ripe and sweet.
Pineapple Shrimp Fried Rice
5 cups one (or two) day old steamed long grain rice -- refrigerated.
3/4 lb medium to large shrimp -- peeled and deveined
2 eggs - lightly beaten
1 1/2 cup diced fresh or canned pineapple -- drained
3/4 cup chopped cilantro
1 small onion - sliced
1 Tablespoon finely chopped garlic
1 Tablespoon finely chopped ginger
1 1/2 Tablespoon fish sauce
1/4 teaspoon ground black pepper
1/2 teaspoon salt or to taste
2 teaspoon sambal oelek
3 Tablespoon vegetable oil
Separate all of the grains of rice and set them aside.
Mix fish sauce, sambal, ground black pepper, and salt in a small bowl and set these aside.
Place wok over high heat.
Add 1 tablespoon of oil.
When the oil is hot, add eggs.
Lightly cook and scramble the eggs and set them aside.
Add 1 tablespoon oil in a hot wok.
When the oil is hot, add shrimp and shrimp heads.
Stir fry until shrimp and shrimp heads turn light pink.
Using a slotted spoon, remove shrimp from the wok and set them aside (discard the heads).
Reheat the wok and add remaining vegetable oil.
When the oil is hot, add garlic and ginger.
Stir fry until fragrant but not burned.
Add chopped pineapple, cilantro, and onions and stir fry for 30 seconds.
Add rice and scrambled eggs and keep stirring until all ingredients are mixed in.
Add fish sauce mixture and keep stirring until rice is well coated.
Add shrimp (yes including the juice) and keep stirring until fried rice is well cooked.
Add more salt if needed.
Serve immediately like RIGHT NOW! AT THIS MOMENT! PRONTO! Okay I'm just kidding. :)
Serve it warm.
Your comment is always appreciated.