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Shrimp Fried Rice with Pineapple and Cashews

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese, Thai
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Shrimp

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Serve immediately, straight from the wok. You can garnish with extra scallions or a squeeze of lime if you like a little tang.