Pineapple Fried Rice

For Mother’s Day Lunch, I made our family favourite and it is a hit every time in our household. If you like pineapple, shrimp and rice, than this is the recipe for you.

My 2 Cents:

The only difficult part about this recipe is, hollowing out the pineapple without breaking it, other than that, fried rice is a piece of cake. At the end of the day, you don’t really need to put the fried rice back into the pineapple, but it does look like it came from a restaurant if you do.

INGREDIENTS:

1. 8 ounces shrimp (225g, peeled, deveined, rinsed, and pat dry)
2. 1 cup onion (150g, diced)
3. 1/2 cup carrot (75g, diced)
4. 4 ounces ham or chicken (or you can omit this)
5. 6 cups cooked rice (about 900g)
6. 2/3 cup peas (100g)
7. 1 cup pineapple (diced into 1/2-inch pieces) (this can be from the fresh pineapple or canned)
8. 1 scallion (chopped)
9. 2 eggs (beaten)
10. 1/4 teaspoon salt (more to taste)
11. 1/2 teaspoon Shaoxing wine (plus 1 tablespoon, divided) (I omitted this in my version)
12. 4 tablespoons vegetable oil (divided)
13. 1 tablespoon fish sauce
14. 1 tablespoon light soy sauce (or Thai thin soy sauce) (I also added a little bit of dark soy sauce to give the rice a bit more colour)
15. 1/2 teaspoon ground white pepper
16. 1 1/2 teaspoons sesame oil
17. Sesame seeds

INSTRUCTIONS:

1. First, prepare the shrimp, onion, carrot, meat, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel. 
2. Beat 2 eggs with ¼ teaspoon salt. Heat your wok/pan over medium. Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.
3. Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok/pan and set aside.
4. Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy and add the rice.
5. Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ dark soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.
6. Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.
7. Sprinkle a bit of sesame for presentation purpose
8. Salt to taste, and serve immediately!

Recipe Link: https://thewoksoflife.com/pineapple-fried-rice/