Golden Pineapple Fried Rice in a Carved Pineapple Bowl
A tropical spectacle of fluffy fried rice studded with juicy pineapple chunks, plump shrimp, and cashews, all kissed with curry powder and served inside a hollowed-out pineapple shell. Sweet, savory, and subtly spiced, this crowd-pleasing dish brings the beach to your dinner table.
Ingredients
- 4 cups day-old jasmine rice, chilled
- 1 whole pineapple
- 1/2 lb medium shrimp, peeled and deveined
- 1/2 cup roasted cashews
+ 13 more ingredients
Instructions
Cut the pineapple in half lengthwise through the crown. Scoop out the flesh, leaving a 1/2-inch shell. Dice 1 cup of the pineapple flesh and set aside. Save the shells for serving.
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil and swirl to coat.
Push the beaten eggs into the wok and scramble quickly until just set, about 30 seconds. Remove and set aside.
Add the remaining oil to the wok. Stir-fry the garlic and onion for 30 seconds until fragrant.
Add the shrimp and cook for 2 minutes until pink and curled. Remove and set aside with the eggs.
Add the chilled rice to the wok, pressing it flat against the hot surface to get some char. Stir-fry for 3-4 minutes, breaking up any clumps.
Sprinkle the curry powder over the rice and toss to coat evenly, frying for another minute until the rice turns golden.
Add the diced pineapple, peas and carrots, raisins, soy sauce, fish sauce, and sugar. Toss everything together for 2 minutes.
Return the scrambled eggs and shrimp to the wok along with the cashews. Toss to combine and heat through.
Spoon the fried rice into the pineapple shells, garnish with green onions and cilantro, and serve with lime wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI