Get ready to embark on a culinary journey that combines the vibrant flavors of Asia with a tropical twist! This Shrimp Fried Rice with Pineapple and Toasted Coconut is not just another dinner recipe – it's a flavor explosion that will make your taste buds dance with excitement. Imagine succulent shrimp, perfectly crispy rice, sweet bursts of pineapple, and a crunchy coconut topping that transforms an ordinary meal into an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 cups cooked rice
- 1 cup pineapple, diced
- 1/2 cup toasted coconut
- 2 eggs, beaten
- 1 cup peas and carrots
- 3 green onions, chopped
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing, chopping, and measuring them before starting cooking. Ensure rice is pre-cooked and cooled to room temperature.
- Heat sesame oil in a large wok or wide skillet over medium-high heat. Add beaten eggs and quickly scramble them, breaking into small pieces. Remove eggs and set aside.
- In the same pan, add shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Remove shrimp and set aside with scrambled eggs.
- Add peas and carrots to the pan, stir-frying for 2-3 minutes until they are slightly tender but still crisp.
- Add cooked rice to the vegetables, spreading it evenly across the pan. Allow rice to develop a slight crispy texture by letting it sit for 1-2 minutes between stirring.
- Return shrimp and scrambled eggs to the pan. Add diced pineapple and mix gently.
- Pour soy sauce over the mixture, stirring to ensure even distribution. Season with salt and pepper to taste.
- Cook for an additional 2-3 minutes, ensuring everything is heated thoroughly and flavors are well combined.
- Remove from heat and garnish with chopped green onions and toasted coconut.
- Serve hot, preferably immediately, to enjoy the best texture and flavor of the fried rice.
Tips
- Rice Temperature Matters: Always use day-old, cold rice for the best texture. Freshly cooked rice can become mushy and sticky.
- High Heat is Key: Use a wok or large skillet on medium-high heat to achieve that classic "wok hei" flavor and crispy rice edges.
- Don't Overcrowd the Pan: Cook ingredients in batches to ensure proper caramelization and prevent steaming.
- Prep Before Cooking: Have all ingredients chopped and ready to go – this recipe moves quickly once you start cooking.
- Toast Your Coconut Fresh: For maximum flavor, toast coconut flakes just before serving to maintain their crisp texture and nutty aroma.
- Customize Your Protein: While this recipe uses shrimp, you can easily substitute with chicken, tofu, or keep it vegetarian.Pro Tip: The secret to restaurant-quality fried rice is letting the rice sit and develop a slight crisp between stirrings – patience creates perfection!
Nutrition Facts
Calories: 348kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 135mg
