Pineapple, Shrimp Fried Rice

Fried rice originated in China during the Sui Dynasty (589–618 AD) as a practical way to use up leftover rice and other ingredients to reduce food waste. The dish was a favorite of Emperor Yang of the Sui Dynasty and was made with day-old rice, eggs, and vegetables. The simplicity of fried rice and the art of stir-frying to bring out the flavors of the ingredients made it a quick and satisfying meal that became a staple in Chinese households.

Over time, fried rice evolved to incorporate local flavors and ingredients, resulting in many regional variations. For example, Yangzhou fried rice is known for its use of shrimp, peas, and eggs, while Cantonese fried rice is more delicate and often includes seafood and light seasonings. Fried rice has also transcended cultural borders and inspired new variations in other cuisines, such as Indonesian Nasi Goreng, Japanese Yakimeshi, and Thai Khao Phad.  As with any dish or recipe that has been around for 100’s and 100’s of years, there are many different variations. As I often say, there is always more than just one way to cook something.

Noah and I made fried rice with pineapple, bell peppers and baby shrimp. We served it with our steak with Chinese mustard sauce and honey. Steak With Chinese Mustard And Honey Sauce. This version of fried rice has a Thai influence and will go great with just about everything.

Pineapple Fried Rice

1- 1 1/2 cups pineapple, diced

1/2 each, red, yellow and green bell pepper, diced small

1 cup baby shrimp

1 TBSP garlic

1 shallot, diced fine

1 tsp turmeric

2 cups rice

4 cups water or chicken broth

1 TBSP soy sauce

3 TBSP green onions, sliced Asian style or at an angle

salt to taste

oil for cooking

Get a large an or pot very hot then add the oil. Saute the onions and peppers for about 3 minutes, or until they start to soften a bit. Add the garlic and pineapple and cook for an additional minute or so. Add the rice, liquid and seasonings. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 12-15 minutes, or until most of the liquid has evaporated. Stir occasionally. Add the shrimp and green onions towards the end of the cooking process and mix in thoroughly.

When the liquid has evaporated and the rice is cooked, it is ready to serve. You can definitely eat it as is, or serve it alongside your favorite dishes. If you want to make it more of a meal in itself, you can add tofu, chicken, pork or any combination thereof. Either way, I think you are really going to like this rice dish. Noah sure did. He gave it two thumbs up, and you will too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.