• Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Serves: 7

Spicy Pineapple Shrimp Fried Rice

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons Sunflower Oil (or other neutral flavored oil that cooks well on high temperatures)
  • 2 large Garlic Cloves , minced
  • 1 teaspoon Ginger root , peeled and diced
  • 1 Jalapeno Pepper (about 3 ½ inches in length), seeded and diced
  • ½ medium Yellow Onion , chopped
  • ½ cup Carrot cut into ½-inch cubes
  • 1 ½ medium stalks Celery , sliced
  • 1 red or orange Bell Pepper , cut into small bite-size pieces
  • 1 ¾ fresh Pineapple , cut into small bite-size wedges
  • 1 cup 90-100 ct Shrimp , precooked or lightly steamed
  • 3 cups prepared , cold Jasmine Rice
  • 2 tablespoons Tamari Sauce (can substitute soy sauce if not gluten-free)
  • 2 teaspoons Madras Curry Powder
  • ½ teaspoon Granulated Sugar
  • 2 Scallions , sliced (white and light green portions)
  • Garnish: thinly sliced Mint Leaves


Heat a wok or large skillet on medium-high. Add the oil; when rippling can be observed on the oil’s surface it’s hot (less than 30 seconds).
Add the garlic, ginger and jalapeno to the wok and stir constantly for 30 seconds.
Add the onions and stir-cook for 1 minute.
Add the carrot, celery and bell pepper; cook for 1 minute stirring constantly.
Add the shrimp and pineapple. Continue to toss with the other ingredients for 30 seconds.
Add the rice and continue stirring the ingredients together to fully combine and until the rice begins to look glossy; about 2 minutes.
Stir in the Tamari sauce, curry powder and sugar; combine fully with the rice mixture. Garnish with sliced scallions and mint leaves; serve immediately.

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