This Easy Shrimp Fried Rice with Pineapple is a bright, summery dish full of wholesome ingredients like juicy pineapple, pan-fried shrimp, veggies, eggs and leftover rice.
Better Than Takeout Shrimp Fried Rice
This homemade shrimp fried rice is full of fresh, healthy ingredients, plus sweet and savory flavors. It comes together in about 20 minutes – faster than ordering takeout! And, you won’t miss the takeout one bit once you taste this from-scratch dinner.
Bell peppers and green onions accompany carrots and peas on the ingredient list to balance freshness with convenience. Soy sauce and cornstarch flavor and thicken the dish, respectively.
Thanks to the use of leftover rice, it’s easy to work this recipe into your meal plan for the week. You’ll be making fried rice at home all the time!
What Makes this Recipe So Good?
Adding sweet and juicy chunks of pineapple to shrimp fried rice is always a good idea. But, that’s not the only thing that makes this recipe special! It’s as good for your body as it is for your tastebuds, providing you with plenty of protein and nutrients from the shrimp and veggies.
This recipe will eliminate your feelings of missing out on takeout Tuesday – everyone will be eyeing your plate instead!
What You’ll Need
Below are the star ingredients that make this meal so marvelous. If you’d like to add more seasonings or use another kind of bell pepper, go for it! Make your rice the way you like it.
- Small Shrimp: Peeled and deveined.
- Salt & Pepper: To taste.
- Cornstarch: You’ll need half a teaspoon of cornstarch for consistency purposes.
- Vegetable Oil: Some for cooking the shrimp and some for cooking the veggies and pineapple.
- Eggs: Beaten.
- Small Red Bell Pepper: Finely diced.
- Green Onions: Thinly sliced.
- Frozen Peas & Carrots Mix: Thawed or Frozen.
- Leftover Rice: You’ll need 3 to 4 cups.
- Soy Sauce: To taste.
- Sesame Oil: For garnish.
- Green Onions (Optional): Sliced, for garnish.
How to Peel and Devein Shrimp
Peeling and deveining shrimp is super easy if you know the proper technique. Start peeling the shrimp from the area where the legs attach, leaving the tail piece on for looks, if desired.
Once peeled, make a shallow cut along the back of the shrimp until you reach the black vein. Remove the vein with a knife or skewer and discard it. Repeat with the rest of the shrimp.
Orrrr… just buy them raw, but already deveined and peeled. 🤷♀️ 😉
How to Make Shrimp Fried Rice with Pineapple
Making fried rice from scratch doesn’t take as much skill as hibachi makes it seem. This recipe is 100% beginner friendly! ONE HUGE TIP: Make sure you have every.thing. prepped before you start.
- Combine Shrimp, Seasonings & Cornstarch: To a mixing bowl, add shrimp, salt, pepper and cornstarch; toss to combine and set aside.
- Heat Oil: Set a wok or a large skillet over high heat. When the skillet is hot, add 1 tablespoon of vegetable oil and heat it up.
- Cook Shrimp: Add the prepared shrimp to the hot oil and cook for about 1 minute, or until cooked through, stirring halfway through cooking. Remove the shrimp from the pan and set them aside.
- Reduce Heat: Return the wok to the burner and lower the heat to medium-high.
- Scramble Eggs: Add the beaten eggs to the wok and stir them around to scramble. Remove the cooked eggs from the wok and set them aside.
- Raise Heat: Return the wok to the burner, add the oil and increase the heat to high.
- Cook Peppers & Onions: Add the peppers and green onions and cook for 1 minute.
- Add Pineapple: Stir in the diced pineapple and cook for another minute.
- Add Carrots & Peas, Then Rice: Add the carrots and peas and cook for 30 seconds. Stir in the cooked rice and mix until everything is combined.
- Continue Cooking: Arrange rice in one layer and cook for about 2 minutes, or until it starts to sizzle.
- Add Soy Sauce: Stir in the soy sauce.
- Return Shrimp & Eggs: Add the cooked shrimp and eggs back to the wok.
- Add Sesame Oil: Sprinkle with sesame oil and stir around until everything is combined.
- Garnish & Serve: Remove your wok from the heat. Taste for soy sauce and add more if needed. Garnish with green onions and serve!
Tips for Success
Before you fire up the stove and get cooking, be sure to check out my recipe tips & tricks below!
- Use Raw Shrimp: Pre-cooked shrimp won’t work well in this recipe. Frozen shrimp is fine, just make sure it’s thawed completely. If you try to use shrimp that’s been cooked before, it’ll come out rubbery.
- Keep the Shrimp Small: I like to use smaller shrimp for this recipe so it doesn’t overpower the other ingredients when it’s included in a bite.
- Avoid Using Fresh Rice: You definitely want to stick with leftover rice for this recipe, as it needs to be cold. In a pinch, you can use freshly cooked rice, but the texture of the fried rice might be on the mushy side.
- Don’t Forget to Adjust the Heat: Pay attention to the changes in burner heat throughout this recipe. It starts at high heat, moves to medium-high for the eggs, then goes back to high again for the veggies and pineapple.
Why not serve this beloved Chinese entree with another dish or two to compliment it? Here are some easy ideas!
- Pair with Egg Drop Soup: A classic pairing for any kind of fried rice, this Homemade Egg Drop Soup will really have you one-upping takeout!
- Serve with Veggies: These 20-minute Oven Roasted Vegetables make a worthy appetizer or side dish for shrimp fried rice. Broccoli, cauliflower, mushrooms and more are roasted to perfection with a medley of savory seasonings.
- Pair with Egg Rolls: Make way for another classic ensemble! Egg rolls always go great with fried rice. These Copycat Cheesecake Factory Tex Mex Egg Rolls will take your dinner to the next level!
How to Store and Reheat Leftovers
- Leftover shrimp fried rice should be refrigerated in an airtight container. Enjoy leftovers within 5 days.
- Reheat over low heat until warm.
Can I Freeze Shrimp Fried Rice?
- Yes, this fried rice can also be frozen. Keep cooled leftovers in a freezer-safe container and freeze for up to 4 months.
- Thaw overnight in the fridge before reheating.
Easy Shrimp Fried Rice with Pineapple
- 12 ounces raw small or medium shrimp, peeled and deveined
- salt and fresh ground black pepper, to taste
- 1/2 teaspoon cornstarch
- 3 tablespoons vegetable oil, divided
- 3 eggs, beaten
- 1 small red bell pepper, finely diced
- 2 stalks green onions, thinly sliced
- 1 can (20 ounces) pineapple chunks, drained
- 1 cup frozen peas and carrots mix
- 3 to 4 cups leftover rice
- 2 tablespoons soy sauce, or to taste
- sesame oil, for garnish
- sliced green onions, for garnish, optional
- To a mixing bowl, add shrimp, salt, pepper and cornstarch; toss to combine and set aside.
- Set a wok or a large skillet over high heat. When skillet is hot, add 1 tablespoon vegetable oil and heat it up.
- Add shrimp to the hot oil and cook for about 1 minute, or until cooked through, stirring halfway through cooking. Remove shrimp from the pan and set them aside.
- Return wok to the burner and lower heat to medium-high.
- Add beaten eggs to the wok and stir them around to scramble.
- Remove cooked eggs from the wok and set aside.
- Return wok to the burner; add the oil and increase heat to high.
- Add peppers and green onions and cook for 1 minute.
- Stir in pineapple and cook for a minute.
- Add carrots and peas; cook for 30 seconds.
- Add cooked rice; mix and stir until everything is combined.
- Arrange rice in one layer and cook for about 2 minutes, or until it starts to sizzle. Stir in soy sauce.
- Add cooked shrimp and eggs back to the wok.
- Sprinkle with sesame oil and stir around until everything is combined.
- Remove from heat. Taste for soy sauce and add more, if needed.
- Garnish with green onions, if desired, and serve.
More Takeout Inspired Recipes
Want more yummy homemade versions of your favorite takeout orders? Check out the dishes below!