Tropical Shrimp Pineapple Fried Rice

$- 2 cups cooked jasmine rice (preferably day-old) - 1 cup shrimp, peeled and deveined - 1 cup fresh pineapple, diced - 1/2 cup peas and carrots (fresh or frozen) - 1/2 onion, diced - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 2 green onions, chopped - 1 tablespoon fresh cilantro, chopped (for garnish) - Salt and pepper to taste - Lime wedges (for serving) All measurements are in cups or tablespoons. This makes it easy to follow. You can use a standard measuring cup or tablespoon. This helps in getting the right amounts for each ingredient. You can add extra flavors with garnishes. Fresh cilantro gives a nice touch. Lime wedges add a zesty kick. You can also use sliced green onions for color and taste. These small touches make a big difference! {{ingredient_image_1}} Start with cooked jasmine rice. Day-old rice works best. If you use fresh rice, spread it out on a tray. Let it cool. This stops clumping. Make sure the rice is loose and fluffy. Grab a large skillet or wok. Heat two tablespoons of olive oil over medium-high heat. Add half a diced onion and two minced garlic cloves. Sauté for about two minutes. You want them to be fragrant and soft. Now, add one cup of peeled and deveined shrimp to the skillet. Cook for three to four minutes. The shrimp should turn pink and opaque. Lightly season with salt and pepper. Next, stir in one cup of diced fresh pineapple, along with half a cup of peas and carrots. Cook for another two minutes. This step adds sweetness and color to your dish. Add your prepared rice to the skillet. Use a spatula to break up any clumps. Mix everything well. Make sure the rice gets coated with the flavors. Drizzle two tablespoons of soy sauce and one tablespoon of sesame oil over the rice. Stir thoroughly. Heat everything through for three to four minutes. This boosts the flavor of the dish. Finally, stir in two chopped green onions. Taste and adjust the seasoning with more salt or pepper if needed. Plate the fried rice and garnish with fresh cilantro. Serve with lime wedges for a bright, zesty finish. Day-old rice is best for fried rice. It dries out a bit in the fridge. This makes it less sticky. Fresh rice can clump together and become mushy. Spread fresh rice on a tray to cool. Let it sit for at least 30 minutes before using it. Cook shrimp on medium-high heat. Heat the oil first before adding shrimp. They should cook for about 3-4 minutes. Watch for the color change. Shrimp should turn pink and opaque. Overcooking makes them tough, so be careful. Clumps can ruin your fried rice. Use a spatula to break apart rice as you stir. Mixing ingredients well helps with even cooking. If rice is still clumpy, try tossing it gently. Use a fork to fluff it up while cooking. Seasoning is key to great fried rice. Start with soy sauce for a salty kick. Sesame oil adds a nutty flavor. Taste as you go to find what you like. Add salt and pepper after mixing. Fresh herbs like cilantro give a nice finish. Squeeze lime juice over the top for brightness. Pro Tips Use Day-Old Rice: Day-old jasmine rice is less sticky and works better for fried rice, ensuring a perfect texture. Fresh Ingredients Matter: Using fresh pineapple and vegetables enhances the flavors and gives a vibrant taste to your dish. High Heat is Key: Cooking on medium-high heat helps to achieve that slightly crispy texture in the rice. Customize Your Protein: Feel free to swap shrimp for chicken, tofu, or any other protein you prefer for a different twist! {{image_2}} You can add many vegetables to your shrimp fried rice. Try bell peppers, broccoli, or snap peas. They bring color and crunch. You can even use leftover veggies from other meals. Just chop them small and add them when you sauté. If you want to switch up the protein, you have options. Chicken, beef, or tofu work well. Cook them the same way as the shrimp. Just make sure they are fully cooked through before you add the rice. You can also mix proteins for extra flavor! To add some heat, try red pepper flakes or sriracha. Start with a little, then taste. If you want more spice, add more! You can also use fresh chili peppers. Just chop them fine and add them when you cook the onions. Adjusting the spice level makes the dish your own! Store your shrimp fried rice in an airtight container. It will last for up to three days in the fridge. Make sure it cools before you seal it. This keeps it fresh and tasty. To reheat, use a skillet or microwave. If using a skillet, add a splash of water. Heat on medium until warm. In the microwave, cover it and heat for one to two minutes. Stir halfway for even heating. You can freeze fried rice for up to three months. Use a freezer-safe container or bag. Make sure to remove as much air as possible. When ready to eat, thaw it overnight in the fridge. Reheat as usual after thawing. The best rice for fried rice is jasmine rice. It has a light and fluffy texture. Day-old rice works best because it dries out a bit. Freshly cooked rice can clump together. Spread it out on a tray to cool if you use fresh rice. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for quicker thawing. This way, you can get tender shrimp for your fried rice. To make shrimp fried rice gluten-free, use gluten-free soy sauce. Look for brands labeled as gluten-free. This small change keeps the dish safe for those with gluten allergies. Shrimp fried rice pairs well with many sides. Try serving it with a fresh salad or spring rolls. You can also add a side of steamed veggies for extra nutrition. Lime wedges add a nice touch of brightness too! This blog post covered how to make shrimp fried rice from start to finish. We looked at key ingredients, shared step-by-step cooking instructions, offered useful tips, and explored variations. You learned how to store and reheat your dish, too. In the end, making shrimp fried rice is easy and fun. Customize it to fit your taste and enjoy every bite!$

Tropical Shrimp Pineapple Fried Rice

A delicious and vibrant fried rice dish featuring shrimp, fresh pineapple, and colorful vegetables.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked jasmine rice
1 cup shrimp, peeled and deveined
1 cup fresh pineapple, diced
0.5 cup peas and carrots
0.5 cup onion, diced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
2 stalks green onions, chopped
1 tablespoon fresh cilantro, chopped
to taste salt and pepper
for serving lime wedges

Instructions

Prepare the Rice: If using freshly cooked rice, spread it on a tray and let it cool to prevent clumping. Day-old rice is ideal for fried rice.
Sauté Vegetables: In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 2 minutes.
Cook Shrimp: Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes. Season lightly with salt and pepper.
Add Pineapple and Veggies: Stir in the diced pineapple, peas, and carrots, cooking for another 2 minutes until the veggies are tender.
Incorporate Rice: Add the cooked rice to the skillet. Use a spatula to break up any clumps and mix everything well.
Flavor It Up: Drizzle the soy sauce and sesame oil over the rice mixture. Stir thoroughly to ensure the rice is well-coated and heated through, cooking for another 3-4 minutes.
Final Touches: Stir in chopped green onions and adjust seasoning with more salt or pepper if needed.
Serve: Plate the fried rice, garnishing with fresh cilantro and serving with lime wedges on the side for a burst of freshness.

Notes

Day-old rice works best for this recipe to prevent clumping.

Keyword fried rice, pineapple, shrimp, tropical