Shrimp Pineapple Fried Rice and a Review for Rice. Noodles. Yum. Cookbook

This easy 30 Minute Shrimp Pineapple Fried Rice is delicious and such a great way to use leftover rice!

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I've loved cookbooks for as long as I can remember.

As a teenager, I'd buy cookbooks at garage sales, use cookbook cd-roms on the computer and clip recipes from the newspaper and magazines.

I still have a huge collection of cookbooks at home, but love storing recipes digitally too on platforms like Pinterest.

Today's recipe comes straight from an amazing cookbook, written by one of my very favorite bloggers, Abby!

Abigail Sotto Raines is the chef over at Manila Spoon and her new cookbook Rice. Noodles. Yum. is being released today! Abby grew up in the Philippines and her cooking inspiration comes from her mother and grandmother.

The recipes in this cookbook are authentic, creative and SO delicious! You can find a wide variety of recipes from easy to advanced, with fresh ingredients, sweet and savory and some even a little spicy!

I knew immediately, I had to try the Pineapple Fried Rice with Shrimp from the Rice 'N' Easy chapter. I'm a huge fan of sweet and savory flavors and shrimp is defintely a favorite at our house!

This Pineapple Fried Rice aka Khao Pad Sapparot is a Thai inspired recipe that's wonderfully delicious!

This fried rice gets it's flavors from pineapple, raisins, nuts, curry and vegetables. It's great vegetarian, or served with shrimp or chicken!

It's the best time of year to get fresh pineapples from the grocery store here in Minnesota.

Abby serves her rice in a hollowed out pineapple, but I opted to be lazy and buy pineapple pre-cut from the grocery store, so my presentation isn't as fancy.

Abby also includes tips on how to hollow out the pineapple in her cookbook.

Be like Abby and cut your own pineapple! Don't be lazy like me haha!

I'm always looking for ways to use leftover rice. I love to cook extra rice and noodles, then use those extras for meals throughout the week when we are busy and need to save time in the kitchen.

Leftover rice works perfectly for fried rice or rice pudding making it easy to make dinner or dessert. If you're not an expert at cooking rice, Abby includes some great tips on how to cook rice perfectly in the cookbook.

If you're a fan of everything rice, she also includes some recipes for basic garlic fried rice, yellow fried rice and rice cooked in coconut milk!

I'm SO excited to give them all a try! I seriously love all things rice and cannot wait to taste them all.


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If you're looking for a gift for your favorite at home chef or for yourself, make sure to support Abby, head over to Amazon and purchase her cookbook!

These recipes are truly outside of my typical American food comfort zone, but Abby's simple ingredients and easy to follow instructions make Southeast Asian cooking accessible to anyone.

The ingredients can all be found in the Asian section of mostly any grocery store and as long as your comfortable with prepping fresh ingredients, you'll be able to cook restaurant quality food in your own kitchen!

There's nothing better than saving money by skipping takeout and cooking with the family at home instead.

Other fried rice recipes you may like:

Cheeseburger Fried Rice
Easy Fried Rice
Chicken Teriyaki Fried Rice
Spicy Mushroom Fried Rice
Adobo Fried Rice
Garlic Fried Rice


Looking for more savory pineapple recipes?

Pineapple Avocado Salsa
Chicken Teriyaki Pineapple Rice Bowl
Crunchy Poppyseed Chicken Salad
Grilled Pork Tacos al Pastor
Pineapple Sweet and Sour Chicken
Instant Pot Barbecue Chicken Pineapple Sliders


Click the recipe title to view!


I hope you enjoy this recipe as much as we did!


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Shrimp Pineapple Fried Rice

Yield: 4 servings

Author: Sheena

ingredients:

• 2 tablespoons cooking oil of choice
• 12 ounces raw shrimp, peeled and deveined but with tails intact
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 tablespoon curry powder, or more to taste
• 4 cups cooked long grain white rice like jasmine or basmati, cold or chilled
• 1 cup raisins
• 1 cup fresh pineapple chunks
• 1/2 cup cashews
• 2 tomatoes sliced and deseeded
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1/2 tablespoon sugar
• salt to taste
• 3 stalks or 2 tablespoons green onions, thinly sliced
• whole pineapple for serving, optional

instructions:

1. In a wok or large skillet, heat the oil over medium high. When the oil is hot, add the shrimp and fry for 3-4 minutes or until fully cooked. Transfer shrimp to a plate and set aside.
2. Adjust the heat to medium low. Add the garlic and onion to the pan and cook for 1 minute. Add the curry powder and cook briefly, stirring constantly, until fragrant.
3. Add the cooked rice to the pan and increase the heat to medium high. Pat the rice grains down with a spatula, then fold the rice over. Do these two steps a few times until the rice grains have separated and the rice is fully coated with curry powder. Add the raisins, pineapple, cashews and tomatoes and mix everything well. Return half of the cooked shrimp to the pan. Season the mixture with the fish sauce, oyster sauce and sugar. Stir to mix well. Taste and adjust seasoning with salt, if needed.
4. Transfer to a serving plate and garnish with remaining shrimp and green onions. You can also serve this in a hollowed out pineapple. 

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