Did you know that the Dragon Noodle sauce also makes a great stir fry sauce? Truth. So when I saw that I still had a half pound of shrimp left over from my last Dragon Noodle remix, Lime Shrimp Dragon Noodles, I decided to remix it yet again into a Shrimp Fried Rice with Pineapple and Toasted Coconut. And let me tell you, that coconut makes it like “OMG” good.
Tips for Making Good Fried Rice
There are two important keys to making good fried rice: use long grain rice: use day-old chilled rice and fry the ingredients separately before combining them all at the end.
Using day-old long-grain rice ensures that you get those nice individual grains in the final product instead of one big sticky, mushy mess. Frying the ingredients separately before combining them all at the end ensures that nothing overcooks or overcrowds the skillet or wok, which will result in the food steaming instead of frying.
Another tip for fried rice: Using a well-seasoned wok, cast iron, or some other non-stick surface is best because it will help prevent the rice and other ingredients from sticking and gives you the option to use less oil if desired.
Can I substitute the Shrimp?
Yes! If you can’t get shrimp for a decent price in your area (I know, I’m lucky here in Louisiana), you can make this with chicken or just do a vegetarian version. If I were making this vegetarian, I’d probably add in a diced red bell pepper for a little extra color and texture.
Shrimp Fried Rice with Pineapple and Toasted Coconut
Servings 4Ingredients
- 2 Tbsp soy sauce ($0.18)
- 2 Tbsp sriracha ($0.10)
- 1 Tbsp brown sugar ($0.04)
- 20 oz. can pineapple chunks in juice ($1.95)
- 1/2 bunch green onions
- 4 large eggs ($1.08)
- 1/4 cup unsweetened coconut shreds* ($0.20)
- 3 Tbsp cooking oil** ($0.12)
- 1/2 lb. peeled and deveined shrimp (51/70 count) ($3.00)
- 4 cups day-old cooked jasmine rice $0.40 ($0.40)
- Handful fresh cilantro (optional) ($0.16)
Instructions
- Prepare the sauce by stirring together the soy sauce, sriracha, and brown sugar. Drain the pineapple well. Slice the green onions. Crack the eggs into a bowl and then whisk until smooth.
- Add the unsweetened coconut shreds to a large skillet (do not add oil) and heat over a medium flame. Stir and cook the coconut continuously until it begins to turn golden brown and fragrant. Once golden brown, transfer the toasted coconut from the skillet to a clean bowl and set it aside until ready to use.
- Add 1 Tbsp of cooking oil to the hot skillet and swirl it around to coat the surface. Add the shrimp and cook just until the shrimp becomes pink and opaque. Remove the shrimp to a clean bowl.
- Add another tablespoon of cooking oil to the skillet and swirl again to coat the surface. Pour in the whisked eggs and gently scramble the eggs as they cook. Cook the eggs just until they are set, yet still moist, then transfer them from the skillet to the bowl where the shrimp is being held.
- Add the drained pineapple and the lower half of the green onions (the white ends and some of the green) to the skillet. Stir and cook just until warmed through, then transfer to the bowl with the eggs and shrimp.
- Add one more tablespoon of cooking oil to the skillet, swirl to coat, then add the cold cooked rice. Let the rice cook in the skillet until you hear it begin to sizzle and crackle, then sir and let it continue to cook some more. Avoid over stirring the rice as it cooks to prevent it from becoming sticky and gummy. Continue to cook the rice until it is heated through and slightly golden.
- Finally, add the cooked shrimp, eggs, pineapple, and green onion back to the skillet. Pour the prepared sauce over top, and stir until everything is coated in sauce. Allow the mixture to heat through.
- Top the fried rice with the toasted coconut, the remaining green onion, and some fresh cilantro leaves just before serving.
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Notes
Nutrition
Scroll down for step by step photos!
How to Make Shrimp Fried Rice with Pineapple – Step by Step Photos
Start with 1/2 lb. peeled and deveined shrimp, 51/70 size. Those numbers mean that there will be between 51-70 shrimp per pound, so the smaller the number, the larger the shrimp. I like to use shrimp that is on the smaller side for dishes like this so that you get more shrimp per plate instead of just a few large pieces.
My shrimp was frozen, so I had to thaw it first. You can quickly thaw frozen shrimp by placing it in a colander and letting cool water run over it. It will thaw in about a minute or so.
Collect and prepare the rest of the ingredients so they’re ready to go when you need them. Fried rice is a fast paced dish, so it’s best to have everything prepared ahead of time. Prepare the sauce by stirring together 2 Tbsp soy sauce, 2 Tbsp sriracha, and 1 Tbsp brown sugar. Drain a 20oz. can of pineapple chunks in juice (you can save the juice for smoothies or cocktails!). Slice 1/2 bunch green onions, get a few sprigs of fresh cilantro, and measure about 1/4 cup unsweetened coconut shreds.
Also, beat together 4 large eggs until smooth.
Add the unsweetened coconut to a large skillet (no added oil) and turn the heat on to medium. Stir and cook the coconut until it begins to turn golden brown and fragrant. Once golden brown, transfer the coconut to a bowl and set it aside until you’re ready to use it.
The next few steps happen so quickly that I was unable to capture them in the skillet, so I’ll just describe them here. Add 1 Tbsp cooking oil to the hot skillet, swirl to coat the surface, then add the shrimp. Cook the shrimp just until it’s pink and opaque, then transfer it to a clean bowl. Add a little more oil, then pour in the eggs. Lightly scramble the eggs in the hot skillet just until they’re set, but still moist. Transfer the cooked eggs to the bowl.
Lastly, add the pineapple and lower half of the sliced green onions (the white ends and some of the green) to the skillet and cook until they’re heated through. Once hot, transfer them to the bowl as well.
Finally, add a bit more oil to the skillet and swirl to coat again. Add 4 cups of cooked and cooled rice (day old, preferably). Let the rice cook in the skillet until it begins to sizzle and crackle, then give it a stir and let it cook some more. Continue to cook the rice in this fashion until it’s hot and some of it is golden and crispy. (This is where a well-seasoned wok or other non-stick surface really comes in handy. Starchy foods, like rice, like to stick a bit more in stainless steel.)
Once the rice is “fried”, add the cooked ingredients (shrimp, egg, pineapple, green onion) back to the skillet with the rice and pour the prepared sauce over top.
Stir the contents of the skillet until everything is coated in the sauce and heated through.
Top the fried rice with the toasted coconut, the remaining green onion, and a fresh cilantro leaves just before serving.
That toasted coconut gives the most wonderful flavor AND texture to the fried rice.
😍 Sticky rice or not, this Shrimp Stir Fried Rice is the bomb! 💣
Any ideas for using already ‘fried rice, w/pork’, from takeout/delivery?
I’m not sure, that rice is already very seasoned and cooked, so you probably wouldn’t want to just add it in place of the rice in this recipe.
okay this might be the weirdest question yet but how much worse do y’all think this recipe would be with quinoa instead of rice? I am really trying to avoid rice/carbs if at all possible but i LOVE this recipe!!
Personally, I wouldn’t make that swap. I think the texture and flavor difference would be too great and would clash with the other flavors in the dish. Quinoa to me has a really earthy flavor, whereas rice is a lot more subtle and neutral. And I like how the starch of the rice absorbs the flavor. You won’t get that same effect with quinoa. But overall, I think that’s really just going to be a matter of personal preference. You might really like it! :)
Goodness, this was so extremely delicious. It has a nice slight spiciness too it. To take the edge off for my son and I, I added a bit of crème fraîche and a side of apple sauce. It was soooooo good!
I love this recipe. I’ve made it twice now and added veg both times. This time I added swiss chard, snap peas, and a little ginger and garlic. so good!
I made this tonight for the first time and it was good. If I were to make it again I would add ginger, garlic and salt for additional flavor.
I am going to make this, sounds yummy. But do you use the pineapple juice to make the sauce?
I did not, but you could always add a splash if you want! Just keep in mind that it will make the sauce sweeter and more thin. :)
Yummm! Next time I think I’m going to add some sauteed bok choy or some peas to add some more green but loved it all the same. Definitely making again!
Walmart has unsweetened coconut at a good price, fwiw.
This was so yummy! I was worried that it would be too spicy for me but it was just right. The cilantro makes a big difference, but if you don’t have any this dish is still worth making (which means if you have frozen shrimp this is practically a “pantry” meal!)
I made this using toasted sesame oil and swapped out the green onions for sugar snap peas. It really was the bomb! So good.
Great recipe, I substituted chili garlic sauce instead of Sriracha which is almost the same thing. I only added 1 teaspoon since I have an elderly father living with us who can’t have very spicy food. I marinaded some with the shrimp before grilling on the BBQ, and just added a small amount of sauce to the rice for my Dad and more sauce for my husband and I.
Turned out great!
Thanks
I have 2 small kids and I don’t think the sriracha would go over well. Anything I can substitute or should I just leave it out???
This one is quite dependent on the sriracha, so it probably wouldn’t be a good fit. But you could always try adding shrimp to my Garlic Noodle recipe, which is not spicy! :)