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4
25 minutes
20 minutes
Carefully carve out a fresh pineapple and use the fruit plus any excess juice for extra flavor. Serve the fried rice in the hollowed pineapple for a fun presentation.
In a small bowl, combine water (or broth), dark soy sauce, soy sauce, oyster sauce, curry powder, sugar, and black pepper. Stir until well mixed. Set aside.
In another bowl, mix Shaoxing wine, soy sauce, and sesame oil. Add the shrimp, toss to coat, and let marinate while you prepare the other ingredients.
Heat a griddle or large skillet over medium-high heat. Add 2 tbsp cooking oil. Place the marinated shrimp on the griddle and cook for 2–3 minutes per side (depending on size) until fully cooked. Remove and set aside.
Add 2 tbsp cooking oil to the griddle. Sauté garlic, onion, and bell pepper until fragrant and slightly translucent. Push the vegetables to the side to make space in the center. Crack in two eggs and scramble until fully cooked.
Add the cooked rice, breaking up any clumps. Stir-fry until heated through. Pour in the prepared sauce and mix until the rice is evenly coated. Push to the side or keep warm on low heat.
On a free section of the griddle, add the pineapple chunks. Cook for 2–3 minutes until warmed and slightly caramelized. Return the shrimp to the griddle and toss everything together—rice, pineapple, and shrimp—until well combined.
Sprinkle with sliced green onions. Serve hot, ideally in the hollowed pineapple shell for a decorative touch. Enjoy!
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