Got leftover rice? Fried rice is a favorite at our house, and this Thai Shrimp and Pineapple Fried Rice is one of the best versions, especially since the presentation is so attractive. It always generates oohs and aahs, and there are never any leftovers. The Thai flavors are delicious, and there is just enough tart/sweet pineapple to elevate it to amazing.

Although it calls for leftover jasmine rice, you can use any leftover rice you have. I always cook rice in the Instant Pot (1 cup rice – jasmine or converted - with 1 1/4 cups water for 6 minutes; when the cycle is finished, let sit 10 minutes, then release pressure) because it is quick, easy, and comes out perfect every time. If I’m in a hurry and don’t have leftover rice, I cook it in the Instant Pot, then spread it out on a baking sheet and put it in the freezer until chilled.

6 Servings

1 fresh pineapple, leaves attached
2 tablespoons vegetable oil
1 egg, beaten with a pinch of salt
1 clove garlic, finely chopped
1 pound medium raw shrimp, peeled, deveined, and tails off
1/4 cup frozen petite peas
1/4 cup frozen corn
1/2 red bell pepper, chopped
1 tablespoon fresh ginger, finely chopped
2 cups Jasmine Rice, cooked and chilled overnight
2 to 3 tablespoons Thai fish sauce
1/4 cup roasted salted cashews
1 long red pepper, seeded and finely sliced, for garnish

1. Preheat the oven to 350°.
2. Cut the pineapple in half lengthways. Scoop the flesh out of both halves, using a tablespoon or a boning knife, to leave two shells with a 1/2" border of flesh attached. Cut the pineapple flesh into small cubes. Put half the cubes in a bowl and refrigerate the rest for eating later.
3. Wrap the pineapple leaves in foil to prevent them from burning. Place the shells on a baking tray and bake for 10-15 minutes. This will seal in the juice and prevent it leaking into the fried rice when it is placed in the shells.
4. Heat 1 tablespoon oil in a wok or frying pan over medium heat. Pour in the egg and swirl the pan so the egg coats it, forming a thin omelet. Cook for 2 minutes or until the egg is set and slightly brown on the underside, then flip over to brown the other side. Remove from the pan and allow to cool slightly. Roll up and cut into thin strips.
5. Heat 1 tablespoon oil in a wok or frying pan and stir-fry the garlic over medium heat until light brown. Add the shrimp, corn, peas, pepper, and ginger. Stir-fry for 2 minutes or until the shrimp turns pink. Add the cooked rice, fish sauce, and fresh pineapple and toss together over medium heat for 5-7 minutes.
6. Taste, then adjust the seasoning if necessary; stir in the cashew nuts and omelet strips.
Garnish with sliced chilies and serve hot.

Amount Per Serving
Calories 182 Calories from Fat 74
Percent Total Calories From: Fat 40% Protein 9% Carb. 50%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 36 mg
Sodium 336 mg
Total Carbohydrate 23 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 26% Vitamin C 54% Calcium 0% Iron 4%