This Thai-style fried rice brings the flavors of a beachside night market straight to your kitchen. Sweet pineapple, plump shrimp and tender squid are tossed with fluffy rice in a ripping-hot wok, with fish sauce tying every bite together. If you love Thai-inspired seafood, try our Shrimp Pasta in Creamy Tom Yum Sauce next.
Ingredients
- 200 g (1 cup) rice
- 100 g (3.5 oz) onion, chopped
- 100 g (3.5 oz) bell pepper, diced
- 5 g (1 tsp) garlic, minced
- 5 g (1 tsp) fresh ginger, grated
- 250 g (9 oz) shrimp meat
- 250 g (9 oz) squid, cleaned and sliced
- 400 g (14 oz) pineapple, diced
- 20 g (1.5 tbsp) olive oil
- 40 g (3 tbsp) fish sauce
Instructions
- First boil the rice. Rinse well, cool, and set aside — you’ll need it later.
- Heat the olive oil in a wok and fry the minced garlic and grated ginger; add the chopped onion and cook until golden.
- Add the bell pepper and pineapple cubes.
- Add the squid and shrimp; stir-fry 2-3 minutes until just cooked.
- Add the rice and fish sauce; toss everything together over high heat.
- Serve hot, garnished with herbs if you like.
Tips
- Use day-old, chilled rice if you can — Serious Eats explains that drier grains fry up fluffy instead of steaming into mush.
- Don’t overcook the seafood: 2–3 minutes in the hot wok is all shrimp and squid need to stay tender.
- For another Thai-style seafood dinner, try our Homemade Tom Yum Soup with Seafood — it’s the perfect starter for this fried rice.
Nutrition: per 100 g: 109 kcal, protein 3.1 g, fat 3.6 g, carbs 16.7 g.