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Curried Fried Rice with Shrimp and Pineapple

Curried Fried Rice with Shrimp and Pineapple

By Laura RussellNovember 10, 2022

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Fried rice takes to endless variations. In this version, bits of pineapple provide bursts of sweetness and jalapeño chili lends heat, a nice contrast to the briny shrimp. Using chilled rice is key, as the firm grains will separate easily, yielding light and fluffy fried rice. To cook enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, cover and refrigerate until fully chilled.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • 1

    jalapeño chili, stemmed and sliced into thin rounds, plus more to serve

  • 2

    teaspoons curry powder

  • 8

    ounces medium (41/50 per pound) shrimp, peeled, deveined (tails removed), and patted dry

  • Kosher salt and ground black pepper

  • 1

    cup drained juice-packed canned pineapple tidbits OR chunks OR chopped slices OR thawed frozen pineapple chunks ORchopped fresh pineapple

  • 2

    tablespoons fish sauce OR soy sauce

  • 4

    cups cooked and chilled long-grain white rice, preferably jasmine rice

  • ⅓

    cup roasted salted cashews, roughly chopped OR roasted salted peanuts

  • Optional garnish: Lime wedges OR chopped fresh cilantro OR both

Step 1

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until shimmering. Add the scallion whites and jalapeño; cook, stirring often, until starting to brown, about 2 minutes. Stir in the curry powder, then stir in the shrimp and ¼ teaspoon salt; distribute the shrimp in a single layer. Cook without stirring until beginning to brown, about 1 minute. Stir, then cook without stirring until the shrimp are opaque throughout, another 30 seconds. Transfer the shrimp to a medium bowl; set aside.

Step 2

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the pineapple, fish sauce, rice and ¼ teaspoon salt, breaking up any clumps of rice. Cook, stirring and scraping the bottom of the pan to incorporate any browned bits, until the pineapple and rice are heated through, about 2 minutes. Stir in the shrimp and accumulated juices.

Step 3

Off heat, stir in the cashews and scallion greens. Taste and season with salt and pepper. Transfer to a serving dish and garnish with additional jalapeño.