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Pineapple Fried Rice with Shrimp

Pineapple Fried Rice with Shrimp reads umami 8.4, salinity 6.8 and marine & briny 6.0 on Palate's 0–10 flavor X-ray — a Thai main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.4 · Salinity 6.8 · Marine & Briny 6.0 · Funk & Ferment 5.4 · Sweetness 5.4 · Fruity 4.5 · Richness 4.4 · Nutty 4.0 · Allium 3.8 · Citrus 2.5 · Sourness 2.0 · Floral 1.3 · Herbaceous 1.3 · Earthy 1.3 · Bitterness 1.0 · Heat 0.8 · Warm Spice 0.8

What's in it (15)

Time & effort: about 19 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 130.9 kcal, 6.5 g protein, 5.1 g fat, 15.1 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Pat the shrimp dry and season with 1/2 teaspoon of the salt. Heat 1 tablespoon of the oil in a large wok or wide nonstick skillet over high heat until shimmering, then add the shrimp in a single layer and sear until pink and just opaque, about 1 1/2 minutes per side. Transfer to a plate.
  2. Add the eggs to the same pan and cook over medium heat, stirring gently with a spatula, until just set but still glossy, about 1 minute. Transfer to the plate with the shrimp.
  3. Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. Add the onion and cook, stirring often, until softened and translucent, about 3 minutes.
  4. Stir in the garlic and curry powder and cook, stirring constantly, until very fragrant and the curry darkens slightly, about 30 seconds, watching closely so it doesn't scorch.
  5. Add the cold rice, breaking up any clumps with the back of the spatula, and stir-fry over high heat, tossing often, until the grains are hot through and separated, 3 to 4 minutes.
  6. Add the pineapple and peas and carrots and continue tossing until the pineapple is warmed through and lightly caramelized at the edges, about 2 minutes.
  7. Return the shrimp and eggs to the pan.
  8. Pour in the fish sauce, soy sauce, sugar, and the remaining 1/2 teaspoon salt, and toss until everything is evenly coated and heated through, 1 to 2 minutes.
  9. Remove the pan from the heat and fold in half the cashews and half the green onions.
  10. Plate the fried rice and scatter the remaining cashews and green onions over the top; taste and add a little more salt or fish sauce if needed.

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Keep reading: what umami, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.