Serves 1 · Prep 10 min · Cook 11 min · 645 calories per serving
A vibrant Thai fried rice featuring a perfect balance of sweet pineapple, savory shrimp, and crunchy cashews, often served in a pineapple boat.
Why it's healthy
This dish offers a balanced profile of macronutrients: carbohydrates for energy from rice, high-quality protein from shrimp and egg for muscle repair, and healthy unsaturated fats from cashews. The star ingredient, pineapple, is an excellent source of Vitamin C, an antioxidant that supports the immune system, and manganese, a mineral crucial for bone health and metabolism. Pineapple also contains bromelain, a digestive enzyme that can help break down proteins. The inclusion of various vegetables like bell peppers and peas further boosts the fiber and vitamin content, contributing to digestive health and overall nutrient intake.
Ingredients
1 cup cooked and chilled jasmine rice
1 tbsp vegetable oil
1 clove garlic, minced
1 shallot, thinly sliced
85g raw shrimp, peeled and deveined
1 large egg, lightly beaten
1/2 cup fresh pineapple chunks
1/4 cup mixed vegetables (e.g., peas, diced carrots, bell pepper)
1 tbsp soy sauce
1 tsp fish sauce
1 tsp oyster sauce
1/2 tsp sugar
1 tbsp roasted cashews
1 green onion, sliced
Fresh cilantro for garnish
Instructions
Use day-old rice, chilled in the refrigerator. This helps the grains stay separate and prevents the dish from becoming mushy.
Heat a wok or large skillet over high heat. Add the oil and swirl to coat.
Add the garlic and shallots and stir-fry for 30 seconds until fragrant.
Add the shrimp and cook for 1-2 minutes until they turn pink and are almost cooked through. Push everything to one side of the wok.
Pour the beaten egg into the empty side of the wok. Scramble until just set, then break it up and mix with the shrimp.
Add the chilled rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, tossing continuously to heat the rice through.
Add the pineapple chunks and mixed vegetables. Continue to stir-fry for another 2 minutes.
In a small bowl, mix the soy sauce, fish sauce, oyster sauce, and sugar. Pour the sauce mixture over the rice and toss everything to combine evenly.
Stir in the roasted cashews and most of the sliced green onion.
Serve immediately, garnished with remaining green onion and fresh cilantro.