Hawaiian Pineapple Shrimp Fried Rice is a vibrant, flavorful dish that brings a tropical twist to traditional fried rice. The sweet juiciness of pineapple pairs beautifully with the savory shrimp and vegetables, while the sesame oil and soy sauce provide a rich umami depth. This recipe is quick to prepare and perfect for a weeknight dinner or a special occasion.
Hawaiian Pineapple Shrimp Fried Rice
Ingredients
- Oils and Shrimp:
- 3 to 4 tablespoons canola or vegetable oil (olive oil may be substituted)
- 1 to 2 tablespoons sesame oil
- 1 pound medium-large fresh shrimp (approximately 15-20 count), cleaned
- Vegetables:
- 1 medium red bell pepper, diced small
- 1 cup peas and diced carrots blend, frozen and thawed (or canned and drained)
- ½ cup corn, frozen and thawed (or canned and drained)
- 2 to 3 garlic cloves, finely minced or pressed
- 1 teaspoon ground ginger, or to taste
- Eggs:
- 3 large eggs, lightly beaten
- Rice:
- 4 cups cooked rice (white long-grain or brown may be substituted; to save time, use two 8.8-ounce pouches of cooked and ready-to-serve rice)
- Pineapple and Garnishes:
- 1 to 1 ½ cups fresh diced pineapple (or one 8-ounce can drained pineapple tidbits)
- 2 to 3 green onions, trimmed and sliced into thin rounds
- Seasoning:
- ¼ cup reduced-sodium soy sauce, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- Red chili flakes, optional for a bit of heat
Instructions
- Prepare the Shrimp:
- Heat a large non-stick skillet or wok over medium-high heat.
- Add canola/vegetable oil and sesame oil to the skillet.
- Add the cleaned shrimp and cook for about 3 minutes, flipping halfway through, until shrimp are opaque and cooked through. Remove shrimp with a slotted spoon, leaving the oils and cooking juices in the skillet. Set shrimp aside on a plate.
- Cook the Vegetables:
- To the same skillet, add the diced red bell pepper, peas, carrots, and corn.
- Cook for about 2 minutes, stirring intermittently, until the vegetables begin to soften.
- Add the minced garlic and ground ginger, and cook for an additional minute, stirring intermittently.
- Scramble the Eggs:
- Push the vegetables to one side of the skillet.
- Add the lightly beaten eggs to the other side and scramble them, stirring as necessary, until fully cooked.
- Combine Ingredients:
- Reduce heat to low.
- Add the cooked rice to the skillet, stirring to combine, and allow it to warm through for a minute or two. If the mixture seems dry, add additional oil to taste.
- Add the cooked shrimp back to the skillet along with the diced pineapple and sliced green onions.
- Drizzle the soy sauce evenly over the mixture, season with black pepper and optional red pepper flakes, and stir to combine.
- Adjust Seasoning and Serve:
- Taste and adjust seasoning as needed, adding more soy sauce if necessary (up to about 1/3 cup total for this recipe).
- Serve immediately, garnished with additional green onions or lime wedges if desired.
Description and Tips
Tips for Best Results:
- Rice Preparation: For the best texture, use day-old cooked rice. Freshly cooked rice can be too moist and may result in a mushy fried rice.
- Shrimp Cooking: Be careful not to overcook the shrimp; they should be just opaque and firm to the touch.
- Vegetables: Feel free to customize the vegetables based on your preferences or what you have on hand. Bell peppers, peas, carrots, and corn add great color and texture.
- Soy Sauce: Start with less soy sauce and add more to taste, especially if you’re sensitive to salt. You can always add more, but you can’t take it out.
- Pineapple: Fresh pineapple gives the best flavor, but canned pineapple tidbits are a convenient substitute.
Enjoy this delicious Hawaiian Pineapple Shrimp Fried Rice, a delightful blend of sweet and savory flavors that’s sure to become a favorite!
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