Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
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
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

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.

Show More

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - August/September 2019

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?