Thai Pineapple Fried Rice with Shrimp 🍍🍤🍚

👩‍🍳 Instructions

1️⃣ Prep the Rice 🍚

• Use cold, day-old jasmine rice for best results. This keeps the rice from becoming sticky when stir-fried.
• If using fresh rice, spread it on a tray and let it cool and dry for 15–20 minutes before using.

2️⃣ Cook the Shrimp 🍤

1. Heat 1 tablespoon of oil in a wok or large nonstick skillet over medium-high heat.
2. Add the shrimp and season lightly with salt and pepper.
3. Stir-fry for 2–3 minutes, or until shrimp are pink and cooked through. Remove from the pan and set aside.

3️⃣ Scramble the Eggs 🥚

1. If needed, add a little more oil to the pan.
2. Pour in the beaten eggs and scramble until just set. Remove and set aside with the shrimp.

4️⃣ Stir-Fry the Base 🧄🧅🥕

1. Add another tablespoon of oil to the pan.
2. Sauté the garlic and diced onion for 1–2 minutes until fragrant.
3. Add the carrot and green peas. Stir-fry for another 2–3 minutes until just tender.

5️⃣ Add the Rice & Seasoning 🍛

1. Add the rice to the pan and break up any clumps with a spatula or spoon.
2. Pour in the soy sauce, fish sauce, oyster sauce, curry powder, sugar, and white pepper.
3. Toss the rice thoroughly to coat every grain with the sauce and seasoning. Stir-fry over high heat until heated through and golden.

6️⃣ Combine Shrimp, Eggs & Pineapple 🍤🍍

1. Return the shrimp and scrambled eggs to the pan.
2. Stir in the pineapple chunks and green onions.
3. Toss everything together for 1–2 minutes, letting the flavors meld.

7️⃣ Garnish & Serve 🌿

• Plate the fried rice and top with chopped cilantro and a handful of toasted cashews or peanuts.
• Serve with fresh lime wedges and extra pineapple chunks on the side for brightness and sweetness.
• Optional: Serve inside a hollowed-out pineapple for a stunning presentation. 🍍✨
  

  🌟 Tips & Variations