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!
Servings: 4
Calories: 1010kcal
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with additional herbs, sriracha, scallion greens, jalapeño or chilis, and lime wedges.
Nutrition
Calories: 1010kcal | Carbohydrates: 157g | Protein: 38g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 266mg | Sodium: 1095mg | Potassium: 1170mg | Fiber: 11g | Sugar: 31g | Vitamin A: 2186IU | Vitamin C: 167mg | Calcium: 204mg | Iron: 7mg