A Hawaiian-inspired shrimp fried rice recipe that's EASY, ready in minutes, and has so much authentic flavor!! A family favorite that's better-than-takeout!!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: Hawaiian pineapple fried rice, pineapple shrimp fried rice, shrimp and pineapple fried rice, shrimp fried rice with egg
Servings: 6
Calories: 356kcal
Author: Averie Sunshine
Ingredients
3 to 4tablespoonscanola or vegetable oilolive oil may be substituted
1cuppeas and diced carrots blendfrozen and thawed; or canned and drained
½cupcornfrozen and thawed; or canned and drained
2 to 3garlic clovesfinely minced or pressed
1teaspoonground gingeror to taste
3large eggslightly beaten
4cupscooked riceI use white; long-grain, or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
1 to 1 ½cupsfresh diced pineappleone 8-ounce can drained pineapple tidbits may be substituted
2 to 3green onionstrimmed and sliced into thin rounds
¼cupreduced-sodium soy sauce*or to taste
½teaspoonfreshly ground black pepperor to taste
red chili flakesoptional and to taste for a bit of heat
Instructions
To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; don’t overcook.
Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic, ginger, and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Turn the heat to low, add the cooked rice, stir to combine, and allow it to warm through for a minute or two. Tip - If mixture seems at all dry, add additional oil to taste.
Add the shrimp back in, the pineapple, green onions, evenly drizzle with soy sauce (use less at first if you're very sensitive to salt or soy sauce), evenly season with pepper, and optional red pepper flakes, and stir to combine.
Taste and check for seasoning balance. If desired, add additional soy sauce to taste (I find it necessary to use about 1/3 cup in total for this recipe).
Shrimp: Read blog post about working with frozen shrimp if you're not using fresh - either frozen raw shrimp or cooked and frozen - as well as making a combo fried rice with chicken and/or tofu.Soy sauce: Make sure to use reduced-sodium soy sauce. I have tried with regular soy sauce and find it to be overly salty. Storage: Recipe is best warm and fresh but will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months.