Pineapple Fried Rice
Baek Jong-won’s Pineapple Fried Rice Recipe: Vietnamese-style with Shrimp and Scrambled Eggs
As the weather gets warmer, I often find myself craving one-bowl meals, perfect for a lighter yet satisfying option. Fried rice is a favorite, especially dishes that incorporate fun ingredients like pineapple! This Hawaiian-style fried rice features canned pineapple, plump shrimp, and fluffy scrambled eggs. Just like pineapple pizza offers a unique twist, pineapple fried rice brings a delightful balance of sweetness and savory notes. Following Baek Jong-won’s recipe, the pineapple is added towards the end to retain its freshness, and crushed roasted peanuts are recommended as a topping for an authentic Southeast Asian touch (though optional if you don’t have them!). For seasoning, we’re using savory fish sauce (kkannari aekjeot) for a distinct umami flavor, and dried shrimp are added to enhance the aroma and provide a pleasant crunch. If making this for little ones, finely chop the dried shrimp or adjust the quantity to their liking. This recipe creates a wonderfully flavorful and satisfying fried rice that’s perfect for the whole family!
Ingredients (Serves 2)
- 2 bowls cooked rice
- 2 slices canned pineapple rings
- 2 eggs
- 4 Tbsp cooking oil
- 1 stalk green onion
- 1 handful dried shrimp
- 10 frozen shrimp
- 1 handful roasted peanuts (optional)
- 3 Tbsp savory fish sauce (kkannari aekjeot)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare the ingredients. Cut the 2 canned pineapple slices into bite-sized pieces. Finely chop the green onion. Rinse the frozen shrimp under cold running water to thaw quickly, then pat them dry thoroughly with paper towels. If using dried shrimp, place them on a cutting board and chop them into smaller pieces with a knife.
Step 2
To achieve fluffy fried rice, spread the 2 bowls of cooked rice onto a plate and let it cool slightly. This prevents the rice grains from clumping together when stir-frying.
Step 3
Heat 4 tablespoons of cooking oil in a pan over medium-high heat. Add the chopped green onions and stir-fry until fragrant, creating a flavorful green onion oil. This infused oil will add a wonderful depth of flavor to the fried rice.
Step 4
Once the green onions are fragrant, push them to one side of the pan. Crack the 2 eggs into the empty space and scramble them until they are about 70% cooked. You want them to be soft and slightly moist.
Step 5
Quickly stir the eggs with chopsticks or a spatula to create scrambled eggs. When they are about 70% done – still a little wet – you’re ready for the next step.
Step 6
Add the chopped dried shrimp to the pan and stir-fry them with the scrambled eggs and green onions. Sautéing the dried shrimp releases their savory aroma and adds a delightful texture.
Step 7
Now, add the slightly cooled rice (2 bowls) to the pan. Gently break up any clumps with your spatula and stir-fry to separate the rice grains, ensuring a fluffy texture. It’s important to fluff the rice well.
Step 8
Once the rice is well separated, turn the heat back up and stir-fry everything together until all the ingredients are evenly mixed and combined with the rice.
Step 9
When the rice and ingredients are well incorporated, add 3 tablespoons of savory fish sauce (kkannari aekjeot). Stir-fry evenly to ensure the seasoning coats everything and penetrates the rice grains.
Step 10
Next, add the thawed frozen shrimp for a pleasant chew. Baek Jong-won’s recipe suggests adding the shrimp at this stage. Continue to stir-fry everything together until the shrimp turn a lovely pink color and are fully cooked.
Step 11
Finally, add the chopped pineapple and stir-fry gently to combine it with the other ingredients, then turn off the heat. Avoid overcooking the pineapple, as it can become too soft. Adding it at the end preserves its fresh, sweet-tart flavor.
Step 12
Serve the delicious pineapple fried rice on a plate, arranging it so the shrimp and pineapple are nicely visible. Garnish with a sprinkle of parsley and sesame seeds for a beautiful and flavorful finish!
