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Thai pineapple fried rice in a bowl

Thai Pineapple Fried Rice

This thai pineapple fried rice is an easy dinner that the whole family will love! A little sweet, a little salty, and a little spicy – and it’s also packed with good nutrition.

Course Main Course
Keyword thai fried rice, thai pineapple fried rice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 399 kcal
Author Snacking in Sneakers

Ingredients

For fried rice:

  • 2 cups dry instant brown rice*
  • 2 eggs
  • 1 tbsp olive oil or coconut oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 large bell pepper, diced
  • 3/4 cup matchstick carrots
  • 1 lb shrimp (peeled and deveined)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 cup pineapple, chopped
  • 1 tsp turmeric
  • 2 tbsp soy sauce
  • 2 tsp sriracha
  • 3 scallions, diced
  • ½ lime, juiced

Optional extras for garnish:

  • Additional scallions
  • Crushed cashews
  • Cilantro

Instructions

  1. Cook instant brown rice according to package directions. Set aside.
  2. Whisk two eggs together in a bowl. Spray a large nonstick skillet with cooking spray, then heat over medium heat. Add eggs and cook for a few minutes until scrambled and cooked through. Set aside in a bowl.
  3. Wipe the skillet clean with a paper towel. Add 2 tbsp of oil and heat over medium-high. Add onion, garlic, bell pepper, and carrots. Cook for 3-4 minutes or until veggies are starting to get tender.
  4. Season shrimp with salt and pepper. Add shrimp to the skillet with the veggies and cook for about 3 minutes, until shrimp just is turning pink.
  5. Add pineapple, rice, turmeric, soy sauce, and sriracha. Cook for another 2 minutes until everything is well combined and all shrimp is fully cooked.
  6. Toss in the scrambled egg you set aside, the scallions, and lime juice. Remove from heat, give it all a good stir, and then served topped with any optional garnishes that you prefer.

Recipe Notes

Notes:

If you have leftover brown rice, you’ll want about 3 cups of cooked rice for this dish.

The amount of sriracha in here adds just a hint of spice – my 3-year-old eats this just fine. If you prefer more spice, add more.

 

Nutrition analysis (approximate per serving, assumes 4 servings, does not include any garnish):

399 calories, 9.5 g fat, 1.5 g sat fat, 569 mg sodium, 49 g carbohydrate, 5 g fiber, 7.5 g sugar, 30.5 g protein, Vitamin A: 81%, Vitamin C: 104%, Calcium: 11%, Iron: 25%