Description
A vibrant and flavorful 30-minute pineapple shrimp fried rice that combines juicy shrimp, sweet pineapple, colorful red peppers, and fragrant curry powder for a quick and satisfying meal perfect for any weeknight.
Ingredients
Scale
Main Ingredients
- 4 cups cooked rice (about 1 1/2 cups uncooked)
- 3 tablespoons oil
- 2 cloves garlic (peeled and crushed)
- 1 pound shrimp (fresh or defrosted from frozen)
- 3 large red peppers (chopped)
- 1 pound fresh or canned pineapple (cubed)
- 1 1/2 cups frozen peas (no need to defrost)
- 3 teaspoons mild curry powder
- 3 limes
- salt & pepper to taste
Instructions
- Cook the Rice: If starting with uncooked rice, prepare it according to package instructions. Once cooked, drain well and rinse under cold water to stop cooking and cool the grains for about a few minutes.
- Prepare and Stir-Fry Shrimp and Vegetables: While rice is cooking, chop all vegetables. Heat a very large skillet over high heat, add 1 tablespoon of oil, then fry the crushed garlic and shrimp until shrimp begins to brown, about 4-5 minutes. Add red peppers, pineapple cubes, and frozen peas, stir-frying until peas are heated through and peppers are cooked to your liking. Remove shrimp and veggie mix from the pan and wipe the pan clean.
- Stir-Fry the Rice with Curry: Reduce heat to medium, add remaining 2 tablespoons of oil, sprinkle in the curry powder and toast it in the oil until fragrant, about 1 minute. Add the drained rice and stir-fry for 4-5 minutes, ensuring it is evenly heated and coated with curry.
- Combine and Finish: Return shrimp and vegetable mixture to the pan. Increase heat to high and stir everything together until well heated through and sizzling hot. Squeeze juice of 2 limes over the rice, toss to combine, then season with salt and pepper to taste. Serve immediately with the remaining lime wedges on the side for extra zing.
Notes
- Use day-old rice if possible for best texture and to prevent clumping.
- Adjust curry powder quantity according to your preferred spice level.
- You can substitute shrimp with chicken or tofu for variation.
- For a gluten-free dish, ensure the curry powder and any added sauces are gluten-free.
- Leftovers keep well refrigerated for up to 2 days and reheat nicely in a skillet or microwave.
