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Pineapple Shrimp Fried Rice Recipe

Pineapple Shrimp Fried Rice
Source: wishes n dishes



  • 2 tbsp (30 ml) sesame oil
  • 12 oz (340 g) shrimp, peeled and deveined, but with tails intact
  • 4 cloves garlic, minced
  • 1 onion,chopped
  • 1 tbsp (15 g) curry powder
  • 4 cups (645 g) cooked long-grain white rice (jasmine or basmati), cold or chilled
  • 1 cup (150 g) raisins
  • 1 cup (200 g) pineapple chunks
  • ½ cup (75 g) cashews
  • 2 tomatoes, sliced and deseeded
  • 2 tbsp (30 ml) fish sauce
  • 1 tbsp (15 ml) oyster sauce (I just used all fish sauce as I didn't have oyster sauce)
  • ½ tbsp (8 g) sugar
  • Salt, to taste
  • 3 stalks or about 2 tbsp (12 g) green onions, sliced
  • Whole pineapple, for serving (optional, can just use a bowll)
4 servings


  • In a wok or large skillet, heat the sesame oil over medium-high.
  • When the oil is hot, add the shrimp and fry for 3 or 4 minutes or until fully cooked. Shrimp is done when their flesh is fully opaque and bright pink.
  • Scoop out the shrimp with a slotted spoon, transfer to a plate and set aside.
  • Lower the heat to medium-low.
  • Add the garlic and onion to the pan and cook for 1 minute or until aromatic.
  • Add the curry powder, stirring constantly, until fragrant.
  • Add cooked rice to the pan and increase the heat to medium-high. Pat the rice grains down with a spatula, then fold the rice over (Do these two steps a few times until the rice grains have separated and the rice is fully coated with the curry powder)
  • Add the raisins, pineapple, cashews and tomatoes and mix everything together.
  • Return half of the cooked shrimp to the wok/skillet. Season the mixture with the fish sauce,
  • oyster sauce (if using) and sugar. Stir to mix well.
  • Taste and adjust the seasoning with salt, if needed.
  • Transfer to a serving plate or hollowed out fresh pineapple and garnish with the remaining shrimp and sliced green onions. Enjoy!



A recipe from wishes n dishes

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