Outstanding! My 3.5 year old twins loved the cashews, shrimp, and pineapple. I used about 4 cups of rice and .75 lbs of shrimp but kept the seasoning amounts the same (and used full-salt soy sauce). My husband requested more shrimp next time. Definitely a keeper. I find the fish sauce odor to be off-putting on its own, but have faith: the flavors come together with the soy sauce and are fantastic.
I had everything in the pantry but the pineapple (I thought). Turns out I had no chili garlic sauce, so I threw in some garlicky, spicy Asian dressing left over from a take-out salad, and it hit just the right note.. This was easy to make for a weeknight and my only addition was mung bean sprouts, because I can't have fried rice without them. I always use low sodium soy sauce, so 1/4 cup didn't seem too salty to me.
Would make again, but probably not in regular rotation. I agree that next time I'll use slightly less fish sauce, plus 2TB of soy sauce is probably enough. Perhaps a bit more of the sweet chili suce. I did use the cashews but think it would be fine with the peanuts if you wanted to be economical.
Really tasty. Used peanuts instead of cashews. Maybe a little too much fish sauce for our taste, but still enjoyed it for dinner, and the next day, leftovers made a great lunch.
This is an excellent recipe. I hate it when people review recipes and then list a dozen changes, but since I have a tendency to cook with what I have on hand, here goes. I used basmati rice instead of jasmine, pistachios instead of cashews, and only 2 tablespoons of regular soy sauce. I think that 1/4 cup of soy sauce would have made it too salty. The 1 teaspoon of sambal oleck made the dish only slightly spicy. If you prefer spicy food, you could increase the amount of chili sauce. Since I keep a fairly well-stocked kitchen, the only ingredient that I had to go out and buy was the pineapple. That's a nice kind of dish to have.