There’s something about shrimp fried rice that hits all the right notes—comforting, flavorful, and endlessly customizable. But when you add juicy chunks of pineapple and the crunchy richness of roasted cashews, you elevate it from a simple side dish to a full-blown, crave-worthy meal. This Shrimp Fried Rice with Pineapple and Cashews brings together sweet, savory, and umami-rich elements in a way that makes every bite exciting. It’s perfect for weeknight dinners, a quick weekend lunch, or when you’re just in the mood for one of the best fried rice recipes you’ve ever had. Plus, it’s fast, simple, and way better than takeout.
Shrimp Fried Rice with Pineapple and Cashews
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Chinese, Thai
Wok or large nonstick skillet A wok is ideal for the high-heat stir-frying needed in authentic Chinese fried rice recipes. If you don’t have one, a large nonstick or cast-iron skillet works too.
Spatula or wooden spoon For stirring and flipping ingredients quickly over high heat.
Mixing bowls For seasoning the shrimp and beating the eggs.
Sharp knife and cutting board Essential for prepping all the add-ins like pineapple and carrots.
Rice cooker (optional) If you don’t have leftover rice, you can quickly cook some in a rice cooker.
For the Rice
- 3 cups cooked jasmine rice preferably cold and a day old
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
For the Shrimp
- 1 lb medium shrimp peeled and deveined
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon cornstarch
- Pinch of white pepper
Vegetables & Add-ins
- 1 cup fresh pineapple diced (or canned in juice, drained)
- 1/2 cup roasted unsalted cashews
- 1/2 cup green peas frozen and thawed
- 1/2 cup carrots finely diced
- 3 scallions sliced (whites and greens separated)
- 2 cloves garlic minced
- 2 eggs beaten
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce optional, but recommended
- Pinch of sugar balances the pineapple's acidity
Prep the Shrimp
In a bowl, mix the peeled and deveined shrimp with soy sauce, oyster sauce, cornstarch, and a pinch of white pepper. Let it marinate while you prep the other ingredients—about 10 minutes is enough.
Heat the Wok
Heat your wok over medium-high heat. Add a tablespoon of vegetable oil, then toss in the shrimp. Stir-fry for 2–3 minutes until they’re pink and just cooked through. Remove them from the wok and set aside.
Scramble the Eggs
Add a small drizzle of oil if needed. Pour the beaten eggs into the wok and scramble quickly until just set. Push to the side or remove entirely.
Sauté the Veggies
Add sesame oil and a little more vegetable oil. Toss in the garlic, white parts of the scallions, carrots, and peas. Stir-fry for 2–3 minutes until the veggies are slightly softened.
Add the Rice
Now comes the heart of the dish. Add your cold, day-old jasmine rice. Break it up with your spatula and toss it with the vegetables to ensure it’s evenly distributed and warmed through.
Season the Rice
Stir in soy sauce, oyster sauce, fish sauce (if using), and a pinch of sugar. This gives the rice its signature savory flavor, balancing the sweet pineapple you’ll add next.
Toss in the Pineapple and Cashews
Add the diced pineapple and roasted cashews. Stir-fry everything for another 2–3 minutes. The pineapple should release a bit of its juice and get slightly caramelized, and the cashews will bring a buttery crunch to every bite.
Bring It All Together
Return the cooked shrimp and eggs to the wok. Toss everything together gently to avoid breaking up the shrimp or rice too much. Finish with the green parts of the scallions.
Serve Hot
Serve immediately, straight from the wok. You can garnish with extra scallions or a squeeze of lime if you like a little tang.
Pairings
This dish is quite filling on its own, but it pairs beautifully with:
- Thai cucumber salad: Crisp, tangy, and refreshing—perfect to cut through the richness of the fried rice.
- Chili garlic sauce or sriracha: For those who like heat.
- Steamed edamame or miso soup: If you're turning this into a larger meal, these make great starters or sides.
- Iced green tea or a chilled lager: Something light and cool helps balance the savory-sweet flavors.
If you want to expand the flavor profile, consider adding a side of Cajun fried rice for contrast, or even a chicken and shrimp fried rice bowl to turn this into a fried rice feast.
FAQs
1. What type of shrimp should I use?
Medium to large shrimp work best here. Make sure they’re peeled and deveined for ease. Fresh or frozen (then thawed) are both fine, but avoid pre-cooked shrimp, which can get rubbery.
2. Can I use brown rice or another grain instead?
Absolutely! Brown rice, quinoa, or even cauliflower rice can be used as a substitute. Just make sure it’s cold and dry before stir-frying.
3. Can I add more protein?
Yes! This recipe is flexible. You can add diced chicken to make a chicken and shrimp fried rice, or even toss in crab or scallops for a seafood fried rice twist.
4. Is this spicy?
Not as written, but you can add chili flakes, sriracha, or chopped Thai bird chilies for some kick. This dish also pairs well with a Cajun shrimp fried rice variation if you're in the mood for heat.
5. Why use day-old rice?
Day-old rice is drier and holds its shape better during stir-frying. Fresh rice tends to get mushy and clump together, so if you’re in a pinch, spread freshly cooked rice on a tray and let it cool completely in the fridge before using.
