Ingredients
- Day-old Cooked Jasmine Rice: 3 cups
- Raw Shrimp (peeled and deveined): 8 ounces
- Fresh Pineapple: 1 cup (diced)
- White Onion: 1/2 cup (diced)
- Soy Sauce or Fish Sauce: 2 tablespoons
- Yellow Curry Powder: 1 teaspoon
- Roasted Cashews: 1/4 cup
- Vegetable Oil or Coconut Oil: 2 tablespoons
Instructions
- Step 1: Heat the oil in a large wok or skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the shrimp and cook for 3-4 minutes until pink and cooked through, then push the mixture to the side of the pan.
- Step 2: Add the curry powder to the empty center of the pan and toast it for about 30 seconds until fragrant, then mix it into the shrimp and onion mixture.
- Step 3: Add the cold, day-old cooked rice to the pan. Break up any clumps and toss continuously for 3-5 minutes, ensuring the rice is fully coated with the oil and curry spice mixture and heated through.
- Step 4: Pour in the soy sauce (or fish sauce) and stir well to distribute the seasoning evenly throughout the rice.
- Step 5: Fold in the diced pineapple and the roasted cashews. Cook for an additional 1-2 minutes just until the pineapple is warmed but still firm. Serve immediately, optionally presented inside a hollowed-out pineapple shell.
Notes
- Store any leftovers in an airtight container in the refrigerator and plan to consume them within 2 days, as the shrimp makes the dish highly perishable.
- To best reheat this fried rice, use a skillet over medium heat with a splash of oil or water, stirring constantly for a few minutes to ensure it warms evenly without drying out.
- Elevate the presentation by serving the finished rice inside a hollowed-out pineapple half and adding fresh cilantro or a lime wedge for a beautiful, bright finish.
- For a deeper, more authentic savory umami quality, select fish sauce rather than soy sauce, but adjust the quantity carefully as it is significantly saltier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American