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Pineapple Fried Rice

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  • Author: Audrey Ling


This dish, commonly right in a pineapple in Thailand, is a great mix of sweet and savory with a hint of chilies to liven up the fresh shrimp dish.


  • Oil: 2 tbsp + 1 tbsp
  • Garlic: 2 cloves, finely chopped
  • Fresh red chilli: 2, chopped
  • Shrimp paste: 2 tsp
  • Onion: 1, finely chopped
  • Small prawns: 10, outer shells removed
  • Egg: 2
  • Cooked rice: using 4 cups of uncooked rice
  • Fish sauce: 2 tbsp
  • Cashew nut: 1/2 cup
  • Pineapple: 1 (small), diced + 2 tbsp fresh pineapple juice
  • Coriander: 1 stalk, chopped


  1. Heat 2 tbsp oil in wok.
  2. Add garlic, chillies, shrimp paste and onion. Fry till fragrant.
  3. Add prawns. Fry till just cooked.
  4. Push fried prawn mixture to one side of wok. Add 1 tbsp oil on the other side of wok.
  5. Add eggs to the oil. Fry till set and mix in with the rest of the fried prawn mixture.
  6. Stir in rice, fish sauce and cashew nuts. Fry for 1 min.
  7. Stir in pineapples, pineapple juice and coriander. Fry for another min.
  8. Garnish with remaining coriander to serve.


Sprinkle some chicken or shredded pork over the rice to serve. This is how pineapple fried rice is being served in many of the local eateries and restaurants in Singapore, though I’m not sure if this is also the case in the place of origin as well.

  • Category: Side
  • Cuisine: Thai
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