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Shrimp Pineapple Thai Fried Rice Recipe with Basil
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5 from 1 vote

Shrimp Pineapple Thai Fried Rice Recipe with Basil

With sweet, caramelized pineapple, succulent shrimp, crunchy cashews and plenty of fresh herbs- this Shrimp Pineapple Thai Fried Rice Recipe with Basil is way better than takeout, and comes together in just 20 minutes!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Keyword: fried rice, pineapple, shrimp
Servings: 4

Equipment

  • wok, or large deep saute pan

Ingredients

  • 2 tablespoon canola oil, plus one tsp
  • 1 teaspoon toasted sesame oil, plus a few dashes
  • 3 eggs, beaten
  • 1 whole pineapple, cubed into ½ inch pieces
  • 1 medium green, red or yellow bell pepper, thinly sliced
  • 1 cup frozen (thawed), or fresh sugar snap peas
  • 6 scallions, slices thinly (reserve greens for garnish)*
  • 2 teaspoon fresh grated ginger
  • 1 lb medium or large shrimp, peeled and deveined
  • ¾ cup roughly chopped cashews
  • 4 cloves garlic, sliced
  • 3 cups white or brown rice, previously cooked and cooled
  • 2 teaspoon fish sauce
  • 2 tablespoon sweet chili sauce
  • 1 teaspoon sriracha
  • ½ teaspoon low sodium soy sauce, or coconut aminos
  • ½ cup chopped cilantro
  • ½ cup chopped basil

For serving:

  • additional cilantro and basil leaves
  • reserved scallion greens
  • thinly sliced jalapeños
  • sriracha
  • lime wedges

Instructions

  • Set a large bowl close to your work area. In a large frying pan, wok, or large skillet over medium-high heat, heat 1 tablespoon canola oil, and scrambled the eggs, until just set, about 2 minutes. Immediately transfer eggs to your bowl.
    2. Add 1 tablespoon canola oil and 1 teaspoon sesame oil to the pan, and fry pineapple on high heat, until pineapple is caramelized- about 3-4 minutes a side. Remove pineapple to bowl with eggs.
    3. Reduce heat to medium and fry the peppers, 2-3 minutes, stirring occasionally, until they take on a bit of color, but remain crisp-tender. Remove to bowl.
    4. Add a dash of sesame oil and the shrimp to the pan, and cook until just opaque, about 2 minutes per side. Remove to bowl with eggs, pineapple, and peppers.
    5. Add a dash more of sesame oil and the snap peas, ginger, scallion tops (reserve greens for garnish), garlic and cashews to the pan. Cook 2-3 mins, stirring occasionally, until the garlic is fragrant and snap peas are crisp-tender. Remove all ingredients to the bowl with the eggs, pineapple, peppers and shrimp.
    6. Increase heat to medium-high and add the remaining 1 teaspoon canola oil and a dash of sesame oil and press cooked rice down in an even layer, and cook- undisturbed for 2 minutes. Flip, and cook 2 minutes more.
    7. Turn off the heat and stir the contents of the bowl back in with the rice. Stir in the fish sauce, sweet chili sauce, sriracha, soy sauce, and herbs.
    8. Serve with additional herbs, sriracha, scallion greens, jalapeño or chilis, and lime wedges.