Thai-Style Pineapple Fried Rice with Shrimp and Cashews

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


4 servings

Time to Make

  • 20 minutes preparation
  • 15 minutes of cooking


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove the rice from the heat and stir in the cilantro.  Serve garnished with additional cilantro.

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