Prep the Rice: Use cold, day-old rice for the best texture. If using freshly cooked rice, spread it on a tray to cool and dry slightly.
Cook the Shrimp: Heat 1 tbsp oil in a wok or large skillet. Add shrimp, season lightly with salt & pepper. Stir-fry 2–3 minutes until pink and just cooked. Remove and set aside.
Scramble the Eggs: In the same wok, add a little oil if needed. Pour in beaten eggs, scramble until just set. Remove and set aside with shrimp.
Stir-Fry the Base: Add 1 tbsp oil to the wok. Sauté garlic and onion until fragrant. Add carrot and peas, stir-fry 2–3 minutes until slightly tender.
Add Rice & Seasoning: Add cold jasmine rice and break up clumps. Stir in soy sauce, fish sauce, oyster sauce, curry powder, sugar, and white pepper. Toss until rice is evenly coated and golden.
Combine Everything: Return shrimp and eggs to the wok. Stir in pineapple chunks and green onions. Toss everything together over high heat for 1–2 minutes.
Garnish & Serve: Sprinkle with cilantro, cashews or peanuts, and serve with lime wedges. For a wow factor, serve inside a hollowed-out pineapple!
Nutrition Information (approximate)
Calories: 450 kcal
Protein: 25g
Carbs: 65g
Fat: 12g
Notes & Tips
Tips for Success: Ensure your rice is cold and day-old to prevent mushy fried rice. High heat when stir-frying gives a slightly crispy, golden texture.
Variations: Substitute shrimp with chicken, pork, or tofu. Add chili paste or fresh chili for spice. Include vegetables like bell peppers or mushrooms.
Serving Suggestion: Serve in a hollowed-out pineapple for an impressive presentation and natural sweetness.
