Thai Pineapple Fried Rice

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1 tablespoon minced garlic

300gm black tiger shrimp, peel and devine

100gm diced carrot

100gm diced onion

3 egg (beaten)

600gm cooked jasmine rice

2 tablespoon curry powder

4pcs chilli paddy cut small.

2 tablespoon butter

2 teaspoon salt

1 teaspoon sugar

1 teaspoon white pepper

60gm sweet peas

50gm raisin

4 tablespoon soy sauce

1 fresh pineapple (cut in half, remove fruit, cut into chunks)


  1. In a Corningware Retroflam Wok Pan at medium-high heat, add the garlic and oil and stir until golden brown.
  2. Add the shrimp and cook for 3 more minutes, stirring occasionally. Follow with carrot and onion, stirring for 2 minutes.
  3. Add the beaten egg and stir for 30 seconds. Add rice, butter, salt, sugar, white pepper, sweet pea, raisin, soy sauce, fresh pineapple, chilli padi and curry powder. And stir it.
  4. Remove from heat, place it in the hollowed-out pineapple halves and top with cashews before serving.