Have you ever tried serving fried rice inside a pineapple? This Thai-inspired dish combines sweet fruit, tender shrimp, eggs, vegetables, and fragrant curry powder.

The result is a colorful meal with both sweet and savory flavors, and it makes a lovely lunch or dinner.

Ingredients

For the rice and vegetables, you will need:

- 3 cups cold, cooked rice

- 1 cup fresh pineapple, diced

- 6–8 large shrimp, peeled and deveined

- 1/2 cup frozen mixed vegetables

- 2 large eggs

- 2 garlic cloves, minced

- 1 small onion, diced (about 1/2 cup)

- 2 spring onions, sliced

- 2 tablespoons cooking oil

- 1 tablespoon butter, optional

For the seasoning sauce, you will need:

- 2 1/2 tablespoons fish sauce

- 1/2 tablespoon oyster sauce

- 1 1/2 teaspoons sugar

- 2 teaspoons Madras or yellow curry powder

- 1/4 teaspoon shrimp paste, optional

For serving, have ready:

- 2 tablespoons crispy fried onions or shallots

- 1 medium pineapple, optional, for serving

This makes four servings. Allow 20 minutes for preparation and 10 minutes for cooking.

1. Prepare the Pineapple

Wash and dry the pineapple, then cut it lengthwise into two halves. Outline a rectangle inside each half, leaving a border about 1/2 inch thick.

Make several cuts across the flesh and scoop out the pieces with a spoon. Remove the tough core and cut the remaining fruit into small cubes. Measure 1 cup for cooking and set aside. Keep the empty shells if you want to use them as serving bowls.

2. Prepare the Ingredients

Break up the cold rice with clean hands or a fork. Refrigerated rice works best because its grains are drier and separate more easily during frying, while freshly cooked rice often holds too much moisture.

Finely chop the garlic, dice the onion, and slice the spring onions. Separate their white and green parts, reserving the green slices for later. Thaw the shrimp completely if frozen, then pat them dry.

Beat the eggs in a small bowl. In another bowl, mix the fish sauce, oyster sauce, sugar, curry powder, and optional shrimp paste. Keep every ingredient close to the stove because the cooking process is quick.

3. Cook the Vegetables and Shrimp

Heat a large frying pan or wok over medium-high heat. Add the oil and optional butter. Stir-fry the onion, white spring onion slices, and frozen vegetables for 2 minutes, until the onion begins to soften. Add the garlic and cook for another 30 seconds.

Move the vegetables to one side. Add the shrimp to the empty space and cook for about 2 minutes, turning them as needed, until they are pink and opaque throughout. Mix them with the vegetables.

4. Add the Eggs and Rice

Push the shrimp and vegetables toward the pan's edges. Add a little oil to the center if needed, then pour in the beaten eggs. Let them cook for about 30 seconds until partly set.

Add the cold rice and stir for approximately 2 minutes, breaking up clumps with a spatula. Continue until the eggs are fully cooked and the grains look separate. Return the vegetables and shrimp to the center. Pour in the prepared sauce and add the green spring onion slices. Toss everything until the seasoning coats the rice evenly.

5. Add Pineapple and Serve

Increase the heat slightly and add the pineapple cubes. Stir-fry for about 1 minute, just long enough to warm the fruit. Cooking it too long can release excess juice and make the rice soggy.

Taste the mixture and add a little extra fish sauce if you prefer a stronger savory flavor. Spoon the rice into the pineapple halves or divide it among four plates. Sprinkle the crispy fried onions over the top and serve immediately. The crunchy topping gives a pleasant contrast to the soft rice and juicy pineapple.

Final Thoughts

If fresh pineapple is unavailable, canned pineapple works too; drain it thoroughly so it does not make the rice soggy. Lykkers, would you prefer extra pineapple for more sweetness or extra curry for a deeper flavor? Try both variations and see which combination you enjoy most.