Pineapple Fried Rice with Shrimp

One of our favorite places to go here in Oklahoma City is a Thai restaurant called Panang 2. Their curries and fried rice dishes are incredibly delicious and plentiful and we always take a large portion home for lunch the next day.  Mr. Wonderful almost always orders the pineapple fried rice and so last week I took a try at making it myself, and while maybe not exactly like the restaurants, I thought it was pretty doggone good.

I served it inside of the pineapple halves after I scooped scooped them out and diced up the pineapple to mix into the rice. As you dig down into the bottom, we scraped the remaining pineapple sides with our spoons and the juice made those last few bites heavenly!

This is a rather large recipe, but if you’re going to go to all that trouble, you’ll want leftovers. so I made a larger recipe than what we can handle. Even though you won’t have a hollowed out pineapple the next day, this recipe leftovers will transport you to another place the next day as well.

It’s like a tropical vacation right here in Oklahoma!

Pineapple Fried Rice with Shrimp

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2 T. coconut oil

1 pound large shrimp, peeled and tail removed

1 large yellow onion, chopped

1 c. shredded carrots, or matchsticks

1 red pepper, chopped

4 large garlic cloves, minced

6 eggs, whisked well

6 cups cooked rice, cooled (I use jasmine)

1 medium pineapple, cut in 1/2, cored and cut into bite sized pieces

1/3 c. fish sauce

2 T. sesame oil

2 T. honey or pure maple syrup

1 T. yellow curry powder, divided

Cashew halves for garnish

Thai basil or cilantro for garnish

Heat oil in wok or large skillet and turn heat on high

Add shrimp and a light sprinkle of the curry powder to the oil and stir-fry about 2-3 minutes or until shrimp loses opaqueness and turns pink. Remove from pan.

Add onion, carrot and red pepper and stir fry another 2 minutes then add garlic. Stir fry an additional minute

Push vegetables to cooler side of pan or wok and add in whisked eggs (add more coconut oil if needed first).

Scramble eggs until soft set.

Add in rice, pineapple and toss

Stir together remaining curry powder, fish sauce, sesame oil and honey and drizzle over top.

Stir fry until rice is heated through and well mixed then add shrimp back in and toss and serve.

Garnish with cashew halves, Thai basil/and or cilantro

Serve in hollowed out pineapple halves (you'll have some leftover but it makes WONDERFUL leftovers!)

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