Forget take-out and make your own homemade fried rice at home! With a sweet and savoury combination, this pineapple shrimp fried rice recipe is incredibly tasty and sure to be a favourite in your home as it is ours!
Making fried rice at home is beyond easy (and so tasty!).
To make this restaurant favourite in your kitchen, you just need some simple ingredients and you’re on your way to flavour town!
I just adore sweet and savoury combinations so this pineapple shrimp fried rice is right up my alley.
Most often, rice is served as a side dish (and you can totally do that here) but, honestly, this pineapple shrimp fried rice is that good, you’re gonna want to eat a big ol’ plate of it (I know I always do).
And, if you have them, serve the fried rice in cute little take-out containers. Always adorable, if you ask me!
Once you make homemade fried rice, there’s no going back to take-out. For reals!
Why We Love Pineapple Shrimp Fried Rice
- Comes together in less than 20 minutes (if you have your rice prepped ahead of time)
- Can make a restaurant favourite at home (while staying in cozy clothes)
- Made with some pretty simple ingredients, nothing complicated
- Great way to use leftover rice
- It tastes incredibly delicious!
How to Make Fried Rice At Home
Full details are in the recipe card below, but here are the basics:
- Add a little butter to a pan and scramble an egg. Remove it for later.
- Cook the shrimp in a little oil and remove.
- Next, cook the bell pepper with carrot, garlic and ginger for just a bit (you still want some texture in those veggies!)
- Add your cooked rice and seasonings.
- Give everything a little stir and cook to warm through.
- Add in your cooked shrimp and pineapple.
- Stir to incorporate.
- Mix in your reserved scrambled egg.
- Now it’s ready to enjoy!
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Do I Have to Use A Wok?
Not at all!
A non-stick wok was used here, but you can definitely use a regular non-stick frying pan if that’s what you have.
More Recipe Tips
Use cold rice! That works best for fried rice.
Speaking of rice, ensure you break up any clumps before adding to your pan. Use your hands (or add the tiniest bit of water to break up). Nobody wants clumpy rice!
You’ll want about 4 cups of COOKED rice. Depending on the variety of rice you use, you’ll generally need about ¾ to 1 cup of uncooked rice to yield 1 cup of cooked rice.
If you have a tad less rice than 4 cups, no worries!
Prep all your ingredients before starting to cook your fried rice. This recipe comes together quickly.
Egg is optional. You can totally omit if you like (or add another one if you’re a fan).
If you like a little more seasoning, feel free to add a touch more soy sauce.
I love to garnish with lots of green onion (and sometimes chili). It adds flavour and a lovely pop of colour!
More Homemade Take-Out Recipes You May Enjoy
- Vegetable Korma – With plenty of veggies in a cream based sauce, this take-out favourite is incredibly delicious.
- General Tso Chicken – Chunks of chicken, veggies and a scrumptious homemade sauce. So good over rice.
- Refried Bean Burrito – Homemade refried beans, rice, veggies, avocado and cheese. It’s a great way to mix up your next taco Tuesday.
Hope you love this homemade fried rice recipe as much as we do!
If you make this pineapple shrimp fried rice, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Pineapple Shrimp Fried Rice
- 3.5 to 4 cups cool COOKED long grain rice (or whatever leftover rice you have on hand)
- 2 teaspoons butter
- 1 large egg , whisked
- 2 tablespoons vegetable oil , divided
- ½ pound shrimp , cleaned and shells/tails removed
- 1 small bell pepper , chopped small
- 1 carrot , peeled and cut into thin strips
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger , minced
- 3 tablespoons low sodium soy sauce (or regular)
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- ⅔ cup canned pineapple , cut into small cubes
- 3 tablespoons green onion , sliced
- 1 chili , sliced (to taste, optional)
- In a wok on medium heat, add butter. Once melted, add egg and scramble until just done and remove from pan. This should only take a minute or two.
- Wipe out pan and add 1 tablespoon of vegetable oil.
- Once oil is hot, add shrimp at cook 3 to 5 minutes or until cooked. Remove from wok and lay to one side.
- Add remaining 1 tablespoon of oil to wok and add bell pepper, carrot, garlic and ginger to wok and cook a couple of minutes, leaving the bell pepper with still some crispness.
- Add cooked cooled rice to skillet.
- Mix together soy sauce with sesame oil and fish sauce and pour over rice mixture, stirring in.
- Stir in cooked shrimp and pineapple to warm through. Garnish with green onion and chili (if using) and enjoy!
- Use cold rice! That works best for fried rice.
- Speaking of rice, ensure you break up any clumps before adding to your pan. Use your hands (or add the tiniest bit of water to break up). Nobody wants clumpy rice!
- You’ll want about 4 cups of COOKED rice. Depending on the variety of rice you use, you’ll generally need about ¾ to 1 cup of uncooked rice to yield 1 cup of cooked rice.
- If you have a tad less rice than 4 cups, no worries!
- Prep all your ingredients before starting to cook your fried rice. This recipe comes together quickly.
- Egg is optional. You can totally omit if you like (or add another one if you’re a fan).
- If you like a little more seasoning, feel free to add a touch more soy sauce.
- I love to garnish with lots of green onion (and sometimes chili). It adds flavour and a lovely pop of colour!