Thai-style Seafood Fried Rice With Pineapple Recipe

Prepare rice

Use cooked jasmine rice that has been chilled (preferably overnight) so grains are separated. Break up any clumps with your hands or a fork until you have loose grains. Measure 3 cups for this recipe.

Cook eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tbs neutral oil. When shimmering, add beaten eggs and swirl to make a thin omelet. Cook until just set, transfer to a cutting board, roll and slice into thin ribbons. Set aside.

Pat shrimp and calamari dry with paper towels. Heat the wok to high, add 1 tbs oil. When hot, add shrimp in a single layer and sear 30–45 seconds per side until just pink. Remove shrimp to a plate. Add calamari and stir-fry 30–60 seconds until opaque; remove with shrimp. If using imitation crab or flaked fish, add it at the end of the stir-fry step just to warm through for 20–30 seconds. Keep seafood warm.

Add remaining 1 tbs oil to the wok (hot). Sauté shallot until translucent, about 30–45 seconds. Add minced garlic and the white parts of the scallions; cook 20–30 seconds until fragrant but not browned.

Add diced red bell pepper, peas and carrots, and diced pineapple. Stir-fry on high for 1–2 minutes until vegetables are bright and pineapple begins to caramelize slightly. Taste a pineapple piece — it should be sweet-tart and warm.

Stir together fish sauce, light soy sauce, oyster sauce, sugar, and lime juice in a small bowl so sugar dissolves. If you like heat, add a pinch of chili flakes.

Push vegetables and pineapple to one side of the wok. Add a splash (about 1 tbs) of oil if the pan is dry, then add the chilled rice, spreading it across the hot surface. Let rice sit 15–20 seconds to get a little color, then stir-fry to combine with vegetables.

Pour the sauce evenly over the rice and stir continuously to coat. Add the reserved cooked seafood and sliced egg ribbons. Toss gently on high heat 1–2 minutes until everything is heated through and flavors meld. Adjust seasoning: add a little more fish sauce or soy for saltiness, a squeeze more lime for brightness, or pepper to taste.

Turn off heat and stir in most of the green scallion tops and half the cilantro, reserving some for garnish. Plate the fried rice into a hollowed pineapple bowl (optional) or serving plates. Sprinkle crispy fried shallots if using.

Serve with cucumber slices and lime wedges on the side. Offer extra chili flakes or fish sauce at the table.