Thai Pineapple Fried Rice with Shrimp

Ingredients

• 2 cups cooked jasmine rice, chilled
• 10 oz large shrimp, peeled and deveined
• 1 whole fruit fresh pineapple, divided (1 cup diced + 1 small shell for serving)
• 1.5 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 whole fresh Thai chili or red jalapeño, minced (optional)
• 3 tablespoon olive oil
• ¼ cup fresh basil and cilantro, chopped (combined or separate)

Instructions

1. 1

   Cut the pineapple in half lengthwise from the leafy crown to the base. Scoop out the fruit with a spoon, leaving a 1/2-inch-thick shell to serve in later. Dice the scooped pineapple flesh into 1/2-inch cubes until you have 1 cup; save any extra.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice. If using chili, slice it crosswise into paper-thin rings, then chop the rings into tiny bits about the size of a pencil-tip dot.

3. 3

   Pat the shrimp dry with paper towels to remove surface moisture, so they will brown instead of steam when cooked.

4. 4

   Set a 12-inch skillet or wok over medium-high heat and wait 90 seconds. Pour in 1.5 tablespoons olive oil and tilt the pan to coat the bottom. Wait until the oil shimmers and slides quickly when you tilt the pan again, about 60 seconds.

5. 5

   Add the shrimp in a single layer and do not stir for 2 minutes. You should see the underside turn opaque pink. Then stir once and cook for another 1–2 minutes until the shrimp are fully pink and cooked through, then transfer to a clean plate.

6. 6

   Pour the remaining 1.5 tablespoons olive oil into the same skillet over medium-high heat. When it shimmers, add the minced garlic and chili (if using) and stir constantly for 30 seconds until the smell becomes strong and fragrant.

7. 7

   Add the chilled rice and break up any clumps with a wooden spoon, stirring constantly, for 3 minutes until the rice is heated through and no white lumps remain.

8. 8

   Pour in the fish sauce and soy sauce, stirring constantly to coat all the rice for 1 minute until the color is even and no pools of liquid remain on the bottom.

9. 9

   Return the shrimp to the skillet, add the 1 cup diced pineapple, and stir gently for 1 minute just to heat the pineapple and combine everything.

10. 10

    Remove the skillet from heat. Scatter the chopped basil and cilantro over the rice and stir once to distribute.

11. 11

    Divide the fried rice between the two hollowed pineapple shells (or serve in bowls) and enjoy immediately.

Tools you’ll need

• 12-inch skillet or wok
• wooden spoon
• sharp chef's knife
• cutting board
• paper towels
• measuring spoons
• measuring cups

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