Learn how to make 10-Min Pineapple & Shrimp Fried Rice with juicy shrimp, sweet pineapple, and fluffy fried rice right at home. I'll show you the simple techniques for tender shrimp and perfectly separated rice, so you can enjoy a delicious, better-than-takeout meal in just 10 minutes.
For the shrimp: 1 pound shrimp, peeled and deveined Pinch of salt Pinch of white pepper 1 teaspoon cornstarch 1 tablespoon cooking oil 3 cloves garlic, minced
For the stir-fry: 3 tablespoons cooking oil, separated (high-smoking-point oil) ½ medium onion, finely diced ½ cup carrots ½ cup pineapple, finely diced 2 large eggs, beaten 3 cups of overnight Jasmine rice Pinch of white pepper 1 tablespoon fish sauce 1 tablespoon soy sauce 2 stalks scallions, thinly sliced
Timestamps: 00:00 Introduction to the pineapple and shrimp fried rice recipe 00:07 Season the shrimp 00:31 Beat the eggs 00:36 Prepare the other ingredients 00:43 How to make rice for fried rice 01:19 Stir-fry the shrimp 01:39 Stir-fry the vegetables 01:58 Make the pineapple and shrimp fried rice 02:45 Serve the pineapple and shrimp fried rice
This guide explains how to make professional-grade fried rice, focusing on the critical technique of cooking in stages to prevent the rice from becoming mushy. By managing wok temperature and preparing ingredients correctly, you can achieve tender shrimp and perfectly separated grains of rice.
If your fried rice turns mushy or bland, you're making one common mistake.
Let me show you how to fix it.
Combine deveined shrimp, salt, white pepper, and cornstarch.
Mix well until evenly coated.
Here's a tip. That thin cornstarch coating is the secret to tender, bouncy shrimp.
It protects the shrimp from overcooking in high heat.
Add cooking oil and mix one more time to seal in moisture.
In a bowl, crack 2 eggs.
And lightly beat them.
These are the ingredients we're using today.
Drop a comment and share with me your favorite add-ins for fried rice.
To make fried rice, you can either use freshly steamed rice or leftover rice from the fridge.
For a softer texture, use freshly steamed rice.
Use a 1 to 1 rice to water ratio.
Slightly less water than usual.
Cook using rice setting.
Once cooked, spread it on a plate to cool and air-dry for at least 15 minutes.
For a slightly chewier texture with separated grains, use overnight rice.
Most Asian families have leftover rice in the fridge.
Sometimes I even cook a little extra on purpose so that I can make fried rice the next day.
In a wok over high heat, add 1 tablespoon of oil.
Once hot, add the shrimp and garlic.
Stir-fry for about 1 minute.
Until the shrimp turns slightly pink.
They only need about a minute.
They'll finish cooking later when we combine everything.
In the same wok over high heat, add 1 tablespoon of oil.
Add the onion and carrot.
Stir-fry for about 30 seconds.
Here's the one common mistake.
Cooking everything at once, the wok cools down so it turns mushy.
Make sure to cook in stages to keep it hot and aromatic.
In the wok over high heat, add 1 tablespoon of oil.
Add the eggs and stir-fry until partially set.
Add the rice. Stir-fry for about 1 minute.
Pressing and tossing to separate the grains.
Season with white pepper, fish sauce, and soy sauce.
Toss quickly and evenly.
Return the shrimp, vegetables, and pineapple.
Stir-fry until everything is evenly combined and heated through.
Lastly, add the scallions.
Sweet pineapple, tender shrimp perfectly separate the rice, all in 10 minutes.
Once you understand the technique, you can make fried rice with anything.
My family also love my chicken fried rice.
You can find the recipe right here.
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Thank you so much for watching.
