Pineapple Fried Rice

We made this for one of our Tuesday lunches and it was a huge hit.


2 C cooked white rice (basmati or jasmine), preferably day old

1 pound of shrimp (15-20 count / pound)

1 TBSP Black Garlic Shiitake Rub

2 TBSP Chicken Broth

1 TBSP Fish Sauce

1 TBSP brown sugar

1 - 15oz can pineapple chunks (reserve the juice)

1/4 C Roasted Shallot Olive Oil

1/2 sweet onion, julienned

1 red pepper, julienned

1 egg, beaten

1 TBSP yellow curry paste

1/2 C cashews

1 tomato chopped

2 scallions, chopped into 1/2 inch lengths

1 TBSP hot sauce

2 TBSP Pineapple Habanero Balsamic Vinegar


1.Combine the shrimp and rub. Let set for at least 1 hour or up to 24 hours.

2. In a small bowl, combine broth, fish sauce, brown sugar and juice from pineapple can. Stir until sugar dissolves and set aside.

3. Heat oil in hot 12-inch skillet (or wok), add onion and red bell pepper. Cook until onions and peppers start to soften, about 3 minutes.

4. Add egg and cook until set.

5. Add yellow curry paste and mash with the back of a spoon to combine.

6. Add shrimp and cook until they are pink (about 5 minutes). Add rice, pineapple chunks and chicken broth mixture. Stir to combine all flavors. Finish with cashews, tomato, scallions, hot sauce an vinegar to taste.

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