Thai Fried Rice With Pineapple and Prawns

Written by
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Darlene Schmidt
Updated 07/10/19
Thai pineapple fried rice with prawns
Kanawa_Studio / Getty Images
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
633 Calories
6g Fat
131g Carbs
16g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 633
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 44mg 15%
Sodium 1011mg 44%
Total Carbohydrate 131g 48%
Dietary Fiber 7g 26%
Protein 16g
Calcium 115mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This special Thai fried rice recipe is simple to make and so delicious! It can be served either as a side dish or full course meal and makes a terrific addition to any dinner party or potluck.

This special fried rice includes juicy pineapple and plump shrimp or prawns in addition to vegetables, plus a touch of sweetness (currants or raisins) and crunch (cashews) for a taste sensation in every bite.

This is one of the signature dishes of Thailand, often served on a pretty platter or in a carved-out pineapple. It's a true crowd-pleaser and is sure to be a hit at your table.

Ingredients

  • 3 to 4 cups cooked rice (preferably several days old)
  • 1 small can pineapple chunks (drained) or 1 1/2 cups fresh pineapple chunks
  • Handful raw prawns or shrimp (shells removed or tail-on)
  • 1/4 cup shallots (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 1 red or green chili (thinly sliced) or 1/4 to 3/4 teaspoon dried crushed chili flakes
  • Optional: 1 to 1 1/2 cups green or red bell pepper (diced)
  • 1/4 cup chicken stock
  • 1 egg
  • 1/2 cup frozen peas
  • 1/4 cup currants or raisins
  • 1/2 cup roasted unsalted cashews
  • 2 to 3 spring onions (finely sliced)
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoon Thai curry powder or regular curry powder
  • 1/2 teaspoon sugar

Steps to Make It

  1. If using old rice, oil your fingers with up to 1 tablespoon vegetable oil, then work through the rice with your hands, separating any chunks back into grains. Set aside.

  2. Combine stir-fry sauce ingredients (fish sauce, soy sauce, curry powder, and sugar) together in a cup, stirring to dissolve. Set aside. Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl around, then add shallots, garlic, and chili, stir-frying 1 minute.

  3. Add bell pepper, if using, plus 1 to 2 tablespoons chicken stock. Stir-fry 1 to 2 minutes.

  4. Add the shrimp plus chicken stock, 1 to 2 tablespoons. at a time, enough to keep ingredients sizzling. Stir-fry until shrimp turn pink and plump (2 to 3 minutes).

  5. Push ingredients aside and crack the egg into the pan, stirring quickly to cook (like making scrambled eggs).

  6. Now add the rice, pineapple chunks, peas, and currants/raisins.

  7. Drizzle stir-fry sauce mixture over and gently stir-fry to combine over medium-high to high heat. You want the rice to "dance" (make popping sounds) as it fries (5 to 10 minutes), or until rice has achieved desired lightness.

  8. Toward the end of this cooking time, add the cashews.

  9. Remove from heat.

  10. Taste-test for salt and flavor, adding more fish sauce until desired taste is achieved.

  11. To serve, scoop rice onto a serving platter or in a carved-out pineapple boat if serving at a party. Top with spring onions and enjoy.

Tips

  • Always scrape from the bottom of the pan as you fry the rice. Avoid adding any more stock at this point, or your rice will become heavy; you want the pan hot and dry. However, you can push ingredients aside and add a little more oil to the pan or wok (this provides that special 'shine' you see in restaurant fried rice).

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