📝 About This Recipe
Transport your senses to the tropical shores of Thailand with this vibrant, aromatic one-pot masterpiece. This dish perfectly balances the 'five tastes' of Thai cuisine—sweet pineapple, salty fish sauce, sour lime, spicy chilies, and savory curry powder. Served traditionally in a hollowed-out pineapple shell, it’s a show-stopping meal that turns day-old rice into a golden, jewel-toned celebration of flavor.
🥗 Ingredients
The Rice and Protein
- 4 cups Jasmine Rice (cooked, chilled overnight is best)
- 12-15 large Shrimp (peeled and deveined, tail-on)
- 2 large Eggs (lightly beaten)
- 2 cups Fresh Pineapple (cubed into 1-inch pieces)
Aromatics and Vegetables
- 3 tablespoons Vegetable Oil (high smoke point oil)
- 4 cloves Garlic (minced)
- 2 pieces Shallots (finely diced)
- 1-2 pieces Thai Bird's Eye Chilies (thinly sliced, adjust for heat preference)
- 1/2 cup Frozen Peas and Carrots (thawed)
The Seasoning Sauce
- 2 teaspoons Curry Powder (yellow Madras style preferred)
- 2 tablespoons Fish Sauce (high quality like Red Boat)
- 1 tablespoon Soy Sauce (light or thin soy sauce)
- 1/2 teaspoon Sugar (granulated or palm sugar)
- 1/4 teaspoon White Pepper (ground)
Garnish and Crunch
- 1/4 cup Roasted Cashews (unsalted)
- 2 tablespoons Raisins (optional, for sweetness)
- 2 stalks Green Onions (sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with clean, wet hands. Using cold, day-old rice is essential to prevent the dish from becoming mushy.
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2
In a small bowl, whisk together the fish sauce, soy sauce, sugar, and white pepper until the sugar is dissolved. Set aside.
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3
Heat 1 tablespoon of oil in a large wok or deep skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
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4
Wipe the wok if necessary, then add the remaining 2 tablespoons of oil. Add the minced garlic, diced shallots, and sliced chilies. Sauté for 30-60 seconds until fragrant but not browned.
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5
Push the aromatics to the side of the wok. Pour the beaten eggs into the center. Let them set for 15 seconds, then gently scramble until soft ribbons form.
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6
Turn the heat to high. Add the chilled rice to the wok. Toss vigorously with the eggs and aromatics, breaking up any remaining clumps with the back of your spatula.
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7
Sprinkle the curry powder evenly over the rice. Stir-fry for 2-3 minutes until the rice is uniformly stained golden yellow and begins to 'dance' or pop in the pan.
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8
Drizzle the prepared seasoning sauce over the rice. Toss well to ensure every grain is coated in the savory mixture.
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9
Fold in the pineapple chunks, raisins (if using), and the frozen peas and carrots. Continue to stir-fry for 2 minutes until the pineapple is heated through and slightly caramelized.
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10
Return the cooked shrimp to the pan and add the roasted cashews. Toss one final time to combine and heat the shrimp back through.
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11
Remove from heat. Stir in half of the sliced green onions.
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12
Transfer the rice into a hollowed-out pineapple boat or a large platter. Garnish generously with the remaining green onions, fresh cilantro, and lime wedges.
💡 Chef's Tips
Always use jasmine rice that has been refrigerated overnight; the dry grains absorb the sauce without getting soggy. If you don't have a wok, use a wide stainless steel or cast iron skillet to maximize the surface area for searing. Don't over-stir the rice initially; let it sit against the hot metal for a few seconds to develop a slightly smoky 'wok hei' char. If using fresh pineapple, pat the cubes dry with a paper towel before adding them to prevent excess moisture from softening the rice. For a vegetarian version, swap the shrimp for extra-firm tofu cubes and replace fish sauce with a vegetarian 'no-fish' sauce or extra light soy sauce.
🍽️ Serving Suggestions
Serve inside a carved-out pineapple half for a stunning tropical presentation. Pair with a crisp, chilled Singha beer or a refreshing Thai Iced Tea to balance the heat. A side of Prik Nam Pla (fish sauce with sliced chilies) is perfect for those who want an extra salty-spicy kick. Serve alongside a light cucumber salad (Ajat) to provide a cooling crunch between bites. End the meal with fresh mango slices and sticky rice for the ultimate Thai feast.