Pineapple Fried Rice with Shrimp

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Thai · 25 min · Shellfish · pescatarian, dairy-free

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Ingredients

• 2 cups day-old jasmine rice
• 6 oz medium shrimp, peeled
• 1/2 cup pineapple chunks, fresh or canned drained
• 1 eggs
• 2 cloves garlic, minced
• 2 scallions, sliced
• 1/4 cup cashews, roasted
• 1/2 tsp curry powder
• 1 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1 1/2 tbsp vegetable oil
• 1/4 cup cilantro

Method (tap to check — screen stays awake)

1. Heat 1 tbsp oil in a wok over high. Add shrimp; stir-fry 90 sec per side until pink. Remove.
2. Add 1 tbsp oil; scramble the eggs 30 sec, then move to the shrimp plate.
3. Add remaining oil + garlic; stir 15 sec. Add rice; press down and let crisp 1 min, then stir-fry 2 min breaking up clumps.
4. Add curry powder, soy, fish sauce; toss 1 min. Fold in pineapple, shrimp, eggs, half the scallions, cashews. Top with cilantro + remaining scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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