This fried rice is similar to the more familiar Chinese fried rice, but still quite different. In this Thai-style rice, pineapple is added. There are also cashews.
Thai-Style Pineapple Fried Rice with Shrimp and Cashews
- 1/2 pound extra-large shrimp (26 to 30 per lb.), peeled and deveined
- kosher salt
- 2 tablespoons peanut oil
- 1 medium sweet onion, such as Maui or Vidalia, halved and thinly sliced lengthwise (about 2 cups)
- 1 large green onion, thinly sliced
- 2 large cloves garlic, minced
- 2 tablespoons fish sauce; more as needed
- 1 teaspoon chili-garlic sauce
- 3 cups day old unsalted cooked jasmine rice
- 1 to 1/2 cups diced fresh pineapple (about half a large pineapple)
- 1/2 cup whole cashews, toasted
- 1/4 cup raisins, optional
- 1/4 cup lower-sodium soy sauce, more as needed
- 1/3 cup chopped fresh cilantro, more for garnish
- Season the shrimp with a little salt. In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. Add shrimp and cook until pink and opaque, 1 to 2 minutes. Remove to a plate.
- Heat another tablespoon of oil and add the onion. Cook, stirring frequently, until it starts to brown around the edges, about 2 minutes. Add the green onion and quickly brown, 30 seconds. Stir in the garlic, fish sauce, and chili-garlic sauce.
- Add the rice and heat through, about 2 minutes. Try to break up any rice clumps. Stir in the shrimp and any accumulated juices, pineapple, cashews, raisins, and soy sauce. Season to taste with soy sauce and/or fish sauce.
- Remove the rice from the heat and stir in the cilantro. Serve garnished with additional cilantro.