Lemongrass Gate · Main dishes

Pineapple Fried Rice

Name: Pineapple Fried Rice
Total time: 50 min
Yield: 4 servings
Ingredients: 300 g Jasmine rice; 390 ml Water, for the rice; 250 g Fresh pineapple; 280 g Raw peeled shrimp; 2 whole Eggs; 1 whole Onion; 1 whole Carrot; 80 g Frozen peas; 2 clove Garlic; 3 whole Green onions; 1.5 tbsp Soy sauce; 1 tbsp Fish sauce; 3 tbsp Neutral oil; 1 whole Lime; 40 g Unsalted roasted cashews; 10 g Cilantro; 0.25 tsp Red chili flakes; 0.5 tsp Salt; 0.25 tsp Turmeric

Jasmine rice fried with shrimp, egg, pineapple, peas and cashews, tinted gold with a little turmeric and finished with lime. The rice is cooked and cooled first so the grains fry instead of clumping.

50 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Jasmine rice300 g
Water, for the rice390 ml
Fresh pineapple250 g
Raw peeled shrimp280 g
Eggs2 whole
Onion1 whole
Carrot1 whole
Frozen peas80 g
Garlic2 clove
Green onions3 whole
Soy sauce1.5 tbsp
Fish sauce1 tbsp
Neutral oil3 tbsp
Lime1 whole
Unsalted roasted cashews40 g
Cilantro10 g
Red chili flakes0.25 tsp
Salt0.5 tsp
Turmeric0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Shellfish (shrimp), fish (fish sauce), egg, soy and wheat (soy sauce) and tree nuts (cashews).

Method

Cook and cool the rice

Rinse the rice and cook it covered with the 390 ml water and half the salt: bring to a boil, 15 minutes on low, then rest 10 minutes. Spread it on a tray and leave it to steam off while you prep. Cut the pineapple into 1 cm chunks, discarding the rind and core. Dice the onion, peel and dice the carrot, mince the garlic, and slice the green onions. Pat the shrimp dry.

Cook the egg and shrimp

Heat 1 tbsp oil in a wok over high heat. Scramble the eggs with a pinch of the salt until fully set and no liquid egg remains. Egg dishes should reach 74°C (165°F). Transfer the egg to a plate. Add another 1 tbsp oil and the shrimp. Cook for 1–2 minutes per side, until pink, opaque and pearly and the thickest shrimp reaches 74°C (165°F). Move them to the egg plate.

Fry the rice

Add the remaining oil. Stir the onion, carrot and garlic for 2 minutes. Add the pineapple, peas and turmeric and stir for 1 minute. Add the rice, soy sauce, fish sauce and remaining salt. Toss for 3 minutes, breaking up clumps, until the rice is hot and lightly golden. Return the shrimp and egg and toss through.

Serve

Take the wok off the heat. Fold in the green onions, cashews and cilantro. Serve with lime wedges and the chili flakes on the side.

Freshly steamed rice fries better once the surface moisture has gone. Ten minutes on a tray is enough if you do not have day-old rice. Keep the pineapple in distinct chunks so it stays juicy rather than melting into the rice.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.