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Recipe

Thai-Style Pineapple Fried Rice with Shrimp and Cashews

By Dabney Gough Fine Cooking Issue 115
Scott Phillips

Servings: 4

This classic Thai dish is full of contrasts: Tender rice is complemented by crunchy cashews; sweet pineapple and raisins bring out the salty backdrop of fish sauce; and fresh cilantro plays up the earthy notes in soy sauce. Be sure to use day-old cooked rice; it’s drier than freshly cooked rice and will maintain a firmer texture.

Ingredients

  • 1/2 lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined
  • Kosher salt
  • 2 Tbs. grapeseed or other neutral oil, such as canola
  • 1 medium sweet onion, such as Maui or Vidalia, halved and thinly sliced lengthwise (about 2 cups)
  • 1 large scallion, thinly sliced
  • 2 large cloves garlic, minced
  • 2 Tbs. fish sauce; more as needed
  • 1 tsp. chili-garlic sauce
  • 3 cups day-old unsalted cooked jasmine rice
  • 1-1/2 cups medium-diced fresh pineapple (about half a large pineapple)
  • 1/2 cup whole cashews, toasted
  • 1/4 cup raisins (optional)
  • 1/4 cup lower-sodium soy sauce; more as needed
  • 1/3 cup chopped fresh cilantro; more for garnish

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 85
  • Sodium (mg): 1470
  • Carbohydrates (g): 64
  • Fiber (g): 4
  • Protein (g): 20

Preparation

  • Pat the shrimp dry with paper towels and season with 1/4 tsp. salt.
  • Heat 1 Tbs. of the oil in a 12-inch skillet or wok over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate.
  • Heat the remaining 1 Tbs. oil in the skillet. Add the onion and cook, stirring frequently with a spatula, until browned on the edges but not completely soft, about 2 minutes. Add the scallion and cook, stirring, until browned and wilted, about 30 seconds. Add the garlic, fish sauce, and chili-garlic sauce and cook, stirring, until aromatic, about 30seconds. Add the rice and cook, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes.
  • Stir in the shrimp and any accumulated juices, the pineapple, cashews, raisins (if using), and soy sauce. Season to taste with more soy sauce or fish sauce.
  • Remove from the heat and stir in the cilantro. Serve garnished with additional cilantro. 

Tip

See the Test Kitchen post to learn how to prep a pineapple.

(6 ratings) Read Reviews
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Reviews (7 reviews)

  • MommyDot | 01/31/2015

    This just didn't work for me, although very highly rated. I admit I ran out of fish sauce so used some oyster, and I didn't have quite a half pound of shrimp. I thought too many onions.

  • RobynB2 | 05/22/2014

    This is one of my favorite weeknight meals. It comes together quickly with very little prep work and the flavors are amazing. After making it as written a couple of times with good results, I did decide to add a little more shrimp and a little less soy sauce. This one is definitely a keeper!

  • MML | 08/01/2012

    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.

  • Mahiwema | 01/26/2012

    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.

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