Description
With sweet, caramelized pineapple, succulent shrimp, crunchy cashews and plenty of fresh herbs- this Shrimp Pineapple Thai Fried Rice Recipe with Basil is way better than takeout, and comes together in just 20 minutes!
Ingredients
Scale
- 2 tbsp canola oil, plus one tsp
- 1 tsp toasted sesame oil, plus a few dashes
- 3 eggs, beaten
- 1 whole pineapple, cubed into 1/2 inch pieces
- 1 medium green, red or yellow bell pepper, thinly sliced
- 1 cup frozen (thawed), or fresh sugar snap peas
- 6 scallions, sliced thinly (reserve greens for garnish)
- 2 tsp fresh grated ginger
- 1 lb medium or large shrimp, peeled and deveined
- 3/4 cup roughly chopped cashews
- 4 cloves garlic, sliced
- 3 cups white or brown rice, previously cooked and cooled
- 2 tsp fish sauce
- 2 tbsp sweet chili sauce
- 1 tsp sriracha
- 1/2 tsp low sodium soy sauce, or coconut aminos
- 1/2 cup chopped cilantro
- 1/2 cup chopped basil
- Additional cilantro and basil leaves
- Reserved scallion greens
- Thinly sliced jalapeños
- Sriracha
- Lime wedges
Instructions
- Step: Set a large bowl close to your work area. In a large frying pan, wok, or large skillet over medium-high heat, heat 1 tbsp canola oil, and scramble the eggs, until just set, about 2 minutes. Immediately transfer eggs to your bowl.
- Step: Add 1 tbsp canola oil and 1 tsp sesame oil to the pan, and fry pineapple on high heat, until pineapple is caramelized- about 3-4 minutes a side. Remove pineapple to bowl with eggs.
- Step: Reduce heat to medium and fry the peppers, 2-3 minutes, stirring occasionally, until they take on a bit of color, but remain crisp-tender. Remove to bowl.
- Step: Add a dash of sesame oil and the shrimp to the pan, and cook until just opaque, about 2 minutes per side. Remove to bowl with eggs, pineapple, and peppers.
- Step: Add a dash more of sesame oil and the snap peas, ginger, scallion tops (reserve greens for garnish), garlic and cashews to the pan. Cook 2-3 mins, stirring occasionally, until the garlic is fragrant and snap peas are crisp-tender. Remove all ingredients to the bowl with the eggs, pineapple, peppers and shrimp.
- Step: Increase heat to medium-high and add the remaining 1 tsp canola oil and a dash of sesame oil and press cooked rice down in an even layer, and cook- undisturbed for 2 minutes. Flip, and cook 2 minutes more.
- Step: Turn off the heat and stir the contents of the bowl back in with the rice. Stir in the fish sauce, sweet chili sauce, sriracha, soy sauce, and herbs.
- Step: Serve with additional herbs, sriracha, scallion greens, jalapeño or chilis, and lime wedges.
Notes
Using cold, previously cooked rice is essential for the best texture. If you don’t have scallions, yellow onion is a suitable substitute.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 1010 kcal
- Sugar: 31 g
- Sodium: 1095 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.1 g
- Carbohydrates: 157 g
- Fiber: 11 g
- Protein: 38 g
- Cholesterol: 266 mg
Keywords: Thai fried rice, shrimp, pineapple, easy dinner, stir-fry, Asian inspired