Pineapple Shrimp Fried Rice

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This pineapple shrimp fried rice is one of those easy meals with a little bit of everything—juicy shrimp, sweet pineapple, eggs, Chinese sausage, fish balls, and crunchy cashews. It’s savory, slightly sweet, and really good for using up leftover rice.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Chinese

Diet: Halal

Servings: portions

Calories: 855kcal

Author: Claudia

Equipment

1 wok

Ingredients

500 gr rice cold
3 garlic
3 shallots
2 eggs
75 gr shrimps
75 gr pineapple
75 gr roasted cashew
½ Chinese sausage
2 fish balls
1 tbsp oyster sauce
2 tsp fish sauce
½ tsp salt
¼ tsp pepper
½ tsp mushroom powder

Instructions

Heat some cooking oil in a wok or large pan. Add the minced garlic and shallots and stir-fry until fragrant and lightly golden (Image 1). Add the Chinese sausage and fish balls and stir for a short while (Image 2). Add the cold rice (Image 3) and press down any clumps with a spatula as you stir, until the rice is loosened and evenly separated. Add oyster sauce, fish sauce, salt, pepper, and mushroom powder (Image 4). Mix well.
Push the rice to one side of the wok to make some space for the eggs (Image 5). Crack in the eggs and let them set slightly before scrambling them and mixing them into the rice (Image 6). Add the shrimp (Image 7). Then add the roasted cashews and pineapple (Image 8).
Keep stir-frying for another 1–2 minutes, or until the shrimp are fully cooked and everything is evenly mixed (Image 9). Serve warm, with a sunny-side-up egg on top if you like.

Notes

Use cold rice. Day-old rice is best because it is drier and easier to separate in the wok. If you use freshly cooked rice, let it cool completely first.
Break up the rice before adding the seasonings. Press any clumps gently with your spatula so the rice separates well and the sauces can coat everything evenly.
Don’t rush the eggs. Let them set a little before scrambling them. This gives you soft pieces of egg instead of having them disappear into the rice.
Add the shrimp near the end. Shrimp cook very quickly, so adding them later helps keep them tender instead of rubbery.
Add the pineapple last. Pineapple releases juice as it heats, so adding it near the end keeps the fried rice from becoming too wet.
Keep the heat fairly high. Fried rice tastes best when it cooks quickly over higher heat. Just keep stirring so the garlic and shallots don’t burn.
Taste before adding extra salt. Oyster sauce, fish sauce or soy sauce, and Chinese sausage are already salty, so adjust the final seasoning only after everything is mixed together.
Add the cashews at the end. This helps them stay crunchy instead of softening too much in the pan.

Nutrition