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October 14, 2020

Make this easy pineapple fried rice a weeknight staple. The combination of sweet and savory works so well together!


Prep Time:  1 hr - 24 hours (includes overnight marinading time) - Cook Time:  20 minutes - Total Hands-On Time:  30 minutes
Yield: Serves 6 - 8 servings



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


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, and hot sauce to taste.