Pineapple Shrimp Fried Rice in 30 Minutes

Ingredients

• 30 ml (2 tbsp)Neutral oil
• 3 clovesGarlic, minced
• 15 ml (1 tbsp)Fresh ginger, grated
• 1/2White onion, finely diced
• 3Spring onions, whites and greens separated and sliced
• 454 g (1 lb)Large prawns, peeled and deveined
• 330 g (2 cups)Fresh pineapple chunks
• 950 ml (4 cups)Day-old jasmine rice, chilled
• 120 ml (1/2 cup)Frozen peas and carrots, thawed
• 2 largeEggs, lightly beaten
• 45 ml (3 tbsp)Low-sodium soy sauce
• 15 ml (1 tbsp)Oyster sauce
• 5 ml (1 tsp)Toasted sesame oil
• 2.5 ml (1/2 tsp)White pepper

Instructions

1. 1

   Cook the prawns

   Heat 15 ml (1 tbsp) of the neutral oil in a wok until it sizzles and begins to smoke. Add the prawns and cook for 2 minutes on each side, until opaque and pink. Take them out of the pan and set aside.

2. 2

   Sear the pineapple

   Add the pineapple chunks to the empty pan and sear for 2–3 minutes, until the edges are golden and charred. Remove and set aside with the prawns.

3. 3

   Fry the aromatics

   Pour in the remaining 15 ml (1 tbsp) of oil. Add the garlic, ginger, onion and spring onion whites, then stir-fry for 1 minute, until fragrant and the onion is translucent.

4. 4

   Scramble the eggs

   Move the aromatics to one side of the pan and pour the beaten eggs into the centre. Leave them to set for 30 seconds, then gently scramble until soft yellow ribbons form.

5. 5

   Fry the rice

   Add the 950 ml (4 cups) of chilled jasmine rice and break up any clumps with a spatula. Stir-fry for 3–4 minutes, until the grains are hot and starting to jump in the pan. Add the peas and carrots and stir-fry for a further 2 minutes, until vibrant and tender.

6. 6

   Season the rice

   Pour the soy sauce and oyster sauce over the rice, then add the white pepper. Toss vigorously until the grains are evenly coated in a light brown colour.

7. 7

   Finish and serve

   Return the prawns and pineapple to the pan and drizzle over the toasted sesame oil. Toss for 1 minute, until everything is steaming and combined. Remove from the heat, scatter the spring onion greens over the top and serve immediately while the rice is still crispy.

What is pineapple shrimp fried rice?

This is a fried-rice dish combining prawns, pineapple, vegetables, egg and jasmine rice, seasoned with soy and oyster sauces. Pineapple fried rice is often associated with Thai cooking, while this recipe is described as Hawaiian; it brings together sweet fruit and savoury wok-fried rice.

The method works by cooking the prawns and pineapple separately before returning them at the end. That helps preserve their distinct textures while giving the rice time to fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 486 calories, 33g protein, 61g carbs, 11g fat.

Most of the carbohydrates come from the jasmine rice, with additional carbohydrate from the pineapple and vegetables. The prawns and eggs provide much of the protein, while the cooking oil and sesame oil supply most of the fat. For a more balanced plate, serve a portion with extra non-starchy vegetables.

Why use chilled rice?

Day-old rice is firm and relatively dry, so the grains are easier to separate in a hot pan. Freshly cooked rice can be softer and more likely to clump or turn mushy during stir-frying.

Break up any clumps as you add the rice, rather than trying to squash them against the pan later.

Sear the prawns and pineapple

Prawns: Add them to oil that is already sizzling and cook for the stated 2 minutes on each side. Remove them once opaque and pink so they do not overcook while the rice fries.

Pineapple: Give the chunks 2–3 minutes in the empty pan. A golden, charred edge brings out a deeper flavour and keeps the fruit from simply softening in the rice.

Build the flavour base

Aromatics: Garlic, ginger, diced onion and spring onion whites need only 1 minute in the hot pan. Stir them frequently and look for fragrance and translucent onion rather than browning.

Sauces: Soy sauce supplies saltiness, while oyster sauce adds a savoury note. Toss thoroughly so the seasoning reaches the rice rather than pooling in one spot.

Get the egg and rice texture right

Egg: Let the beaten eggs set for 30 seconds before gently scrambling. Soft ribbons are the cue to move on; cooking them until dry can make them tough.

Rice: Fry it for 3–4 minutes until hot and beginning to jump in the pan. Add the peas and carrots for the final 2 minutes, then finish with the prawns and pineapple for just 1 minute.

Serve it straight from the wok

Fried rice is at its best immediately after cooking, when the grains are hot and the prawns and pineapple have just been folded through. Divide it between bowls while it is still steaming.

It can be served on its own or alongside a simple green salad or lightly cooked greens. Keep additional sauces on the side so the fried rice stays crisp rather than becoming wet.

Recipe notes & tips

• Have all the ingredients measured and ready before heating the wok, as the cooking moves quickly.
• Use a large wok or frying pan so the rice has room to fry rather than steam.
• Separate the spring onion whites from the greens before cooking; the whites go in with the aromatics and the greens finish the dish.
• Keep the prawns and pineapple aside until the final step to help preserve their texture.
• Break up chilled rice clumps with a spatula as soon as you add the rice to the pan.

Variations

• Add chilli: Stir in sliced fresh chilli with the garlic and ginger for heat.
• Use brown rice: Swap in chilled cooked brown rice for a nuttier flavour and firmer bite.
• Change the vegetables: Replace the peas and carrots with an equal amount of another thawed vegetable mix.
• Add cashews: Toss in roasted cashews at the end for crunch.
• Make it vegetarian: Replace the prawns with firm tofu and use a vegetarian alternative to oyster sauce.

Common mistakes to avoid

• Using warm rice: It can clump and turn soft; use chilled day-old rice as specified.
• Crowding the pan: The ingredients may steam instead of fry; use a wok or a wide frying pan.
• Overcooking the prawns: They can turn tough; remove them once opaque and pink, then return them at the end.
• Skipping the pineapple sear: The fruit can become soft without browned edges; sear it in the empty pan for 2–3 minutes.
• Adding the greens too early: They can lose their fresh finish; scatter the spring onion tops over the rice just before serving.

How to store

Cool leftovers promptly and store in an airtight container in the fridge for up to 2 days. Reheat until piping hot throughout in a pan, stirring often; add a small splash of water if the rice seems dry.

Frequently asked questions