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Pineapple Fried Rice

Yield Makes 6 Servings


  • 1 cup Mahatma® or Carolina® Basmati or Jasmine Rice
  • 1 can (20 oz) pineapple tidbits, drained
  • 3 green onions, chopped
  • 1 large red chile, finely chopped
  • 3 sprigs cilantro, coarsley chopped
  • 3 tablespoons oil, divided
  • 2 cups fresh shrimp, cleaned and deveined
  • 2 garlic cloves, minced
  • 2 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • 1 teaspoon sugar
  • cilantro (for garnish)

How to Make It

  1. Prepare rice according to package directions and set aside. In a medium bowl, combine pineapple, onions, chile and cilantro; mix and set aside. Heat 1 tablespoon oil in skillet, sauté shrimp until done. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil. Saute garlic until golden brown. Add cooked rice and stir. Add fish sauce, soy sauce, and sugar. Stir and heat thoroughly. Fold in pineapple mixture and shrimp. Heat through. Garnish with cilantro and serve.

    Calories: 235 /serving
    Total fat: 8 g
    Sat. fat: 1 g
    Trans fat: 0 g
    Cholesterol: 115 mg
    Sodium: 853 mg
    Carbohydrates: 23 g
    Fiber: 1 g
    Protein: 17 g