Thai-Style Pineapple Fried Rice with Shrimp and Cashews

Thai-Style Pineapple Fried Rice with Shrimp and Cashews
Photo by Scott Phillips


  • 1 large scallion, thinly sliced
  • 2 Tbs. fish sauce; more as needed
  • 1 medium sweet onion, such as Maui or Vidalia, halved and thinly sliced lengthwise (about 2 cups)
  • ¼ cup lower-sodium soy sauce; more as needed
  • Kosher salt
  • 3 cups day-old unsalted cooked jasmine rice
  • 2 large cloves garlic, minced
  • + 7 more ingredients
    • 2 Tbs. grapeseed or other neutral oil, such as canola
    • 1-½ cups medium-diced fresh pineapple (about half a large pineapple)
    • ½ lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined
    • ¼ cup raisins (optional)
    • 1/3 cup chopped fresh cilantro; more for garnish
    • ½ cup whole cashews, toasted
    • 1 tsp. chili-garlic sauce

Pat the shrimp dry with paper towels and season with 1/4 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch skillet or wok over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate. Heat the remaining 1 ...

View full recipe at Fine Cooking


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