Chinese Pineapple Fried Rice with Shrimp and Cashews

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A festive Chinese takeout classic, this pineapple fried rice pairs sweet-tart pineapple with smoky lap cheong, plump shrimp, toasted cashews, and golden raisins, all brought together with a whisper of curry powder and high-heat wok cooking. It is sweet, savory, and a little tangy — every bite is studded with contrasting textures. Serve it straight from the wok or pile it into a hollowed pineapple half for a stunning presentation.

Nutrition Facts

Per serving (estimated)

• 630 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 15 gSugar
• 30 gProtein
• 920 mgSodium
• 580 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the rice and egg

• 4 cups day-old cooked jasmine rice (about 6 cups freshly cooked, chilled)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten with 1 tsp water
• 1 cup diced Chinese sausage (lap cheong), about 4 oz

For the aromatics and mix-ins

• 3 cloves garlic, finely minced
• 1 tbsp grated fresh ginger
• 4 scallions, white parts minced, green parts thinly sliced
• 2 cups fresh pineapple chunks (about 1/2 medium pineapple)
• 1/3 cup golden raisins
• 1/2 cup roasted unsalted cashews

For the protein and seasoning

• 8 oz large shrimp, peeled, deveined, and patted dry
• 1 tbsp mild yellow curry powder
• 2 tbsp light soy sauce
• 1 tsp fish sauce
• 1/2 tsp ground white pepper
• 1/2 tsp fine sea salt, plus more to taste
• 1 tsp toasted sesame oil

Directions

1. Heat 1 tablespoon of the oil in a wok or large nonstick skillet over medium-high heat until shimmering. Pour in the beaten eggs and scramble for 30 seconds until just set, then slide them onto a plate and set aside.
2. Add the diced lap cheong to the wok and stir-fry for 2 to 3 minutes, until the edges caramelize and a slick of red-tinted fat renders out. Transfer to the plate with the eggs.
3. Add the shrimp to the wok in a single layer and sear 60 to 90 seconds per side until just opaque and pink. Transfer to the plate.
4. Heat the remaining 1 tablespoon oil in the wok. Add the garlic, ginger, and scallion whites and stir-fry 20 to 30 seconds until fragrant but not browned.
5. Sprinkle in the curry powder and toast for 15 seconds to bloom the spices, then add the pineapple chunks and stir-fry 1 to 2 minutes until the edges turn glossy and slightly caramelized.
6. Add the cold rice, using the back of your spatula to break up any clumps. Toss to coat in the curry oil, then spread the rice across the wok and let it sit undisturbed for 30 seconds to develop light char before tossing again. Repeat once more.
7. Return the eggs, lap cheong, shrimp, raisins, and cashews to the wok. Pour the soy sauce and fish sauce over the rice, season with white pepper and salt, and toss vigorously for 1 to 2 minutes until everything is evenly coated and steaming hot.
8. Drizzle with the sesame oil, scatter the scallion greens over the top, give one final toss, and serve immediately — optionally mounded into a hollowed pineapple half.

Cook’s Notes

• Day-old refrigerated rice is non-negotiable for fried rice — freshly cooked rice releases steam and turns gummy in the wok.
• Cook in small batches if your wok is small; overcrowding steams the rice instead of frying it and you lose the smoky wok hei.
• No lap cheong? Substitute an equal amount of diced Spam, char siu, or smoked ham for a similar salty richness.
• For a vegetarian version, omit the shrimp and lap cheong and add 1 cup of diced extra-firm tofu plus a handful of diced red bell pepper for color.
• Toast the cashews in a dry pan over medium heat for 2 to 3 minutes before adding them; the deeper flavor is worth the extra minute.

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