Sweet and Tangy Fragrant Pineapple Fried Rice
A unique one-bowl meal of pineapple flesh, shrimp, and vegetables stir-fried with oyster sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This unique fried rice brings together sweet-and-sour pineapple, shrimp, and vegetables. Hold the spatula upright while stir-frying so the grains of rice do not get crushed, and add the fruit flesh at the very end over high heat to cook off moisture so it does not turn soggy. Enjoy a generous meal at home with the feel of a specialty restaurant.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Pineapple1 whole
- Cooked rice1 1/2 bowls
- Shrimp meat1/3 cup
- Pineapple core1/4 cup
- Onion1/4
- Green and red bell peppers1/4 each
- Minced garlic1 tsp
- Oyster sauce1/2 tbsp
- Salt1/4 tsp
- Ground black peppera little
- To remove any fishy smell from the shrimp, marinate them in 2 tbsp of mirin (cooking rice wine), cheongju (Korean rice wine), or wine, then pat dry before using.
- Use whatever vegetables you have in the fridge, and try substituting ham, imitation crab meat, chicken breast, or canned tuna for the shrimp.
- The tough central core of the pineapple and the juice released while hollowing it out can be blended together in a mixer and used in meat marinades. Pack it in 1 portion at a time (1/4 cup or 1/2 cup) and store in the freezer.
Steps
1. Cut the pineapple in half.
2. Make cuts at spaced intervals, then scoop out the inside starting from the edges using a spoon.
3. Scrape the bottom of the pineapple with a spoon as well to make it smooth.
4. Blending the tough central core of the pineapple together with the juice released while hollowing it out in a mixer yields juice that is useful for meat marinades.
Adding pineapple juice to galbi jjim (braised short ribs) or bulgogi is especially effective for tenderizing meat.
Pack it in 1 portion at a time (1/4 cup or 1/2 cup) and store in the freezer.
5. Finely chop the ingredients for the fried rice.
To remove any fishy smell from the shrimp, marinate them in 2 tbsp of mirin (cooking rice wine), cheongju (Korean rice wine), or wine, then pat dry before using.
Use whatever vegetables you have in the fridge, and try substituting ham, imitation crab meat, chicken breast, or canned tuna for the shrimp.
6. Heat oil in a heated pan and stir-fry the minced garlic to release its fragrance.
7. Add the shrimp and stir-fry briefly...
8. Add all the remaining vegetables and stir-fry.
Do not cook them too long; just stir-fry briefly until they begin to soften.
10
9. Add the cooked rice, oyster sauce, and ground black pepper, and mix so that all the ingredients combine well.
Hold the spatula upright while stir-frying so the rice does not get crushed.
Add only a small amount of oyster sauce just to give it aroma, so it is not greasy and does not darken the color of the fried rice.
Depending on your preference, you can use ketchup instead of oyster sauce, or season simply with salt.
10. At the end, add the pineapple core flesh and adjust the final seasoning with salt.
Stir-frying at the end over high heat to cook off moisture will make the fried rice fluffy.
Ppunwife's tips
- Do not cook them too long; just stir-fry briefly until they begin to soften.
- Hold the spatula upright while stir-frying so the rice does not get crushed.
- Add only a small amount of oyster sauce just to give it aroma, so it is not greasy and does not darken the color of the fried rice.
- Stir-frying at the end over high heat to cook off moisture will make the fried rice fluffy.
FAQ
Can I use other ingredients instead of shrimp?
Depending on your preference or what you have in the fridge, you can use ham, imitation crab meat, chicken breast, or canned tuna instead.
How should I stir-fry it so the fried rice does not turn soggy?
Hold the spatula upright while mixing so the rice grains do not get crushed, and stir-fry quickly over high heat after adding the pineapple flesh at the end to cook off moisture so it stays fluffy.
How do I season it if I do not have oyster sauce?
Instead of oyster sauce, you can add ketchup to suit your taste, or season it simply with salt.
Is there a prep tip to remove the fishy smell from the shrimp?
Before cooking, marinate the shrimp briefly in 2 tbsp of mirin, cheongju, or wine, then wipe off the moisture before using.
