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Pineapple Shrimp Fried Rice

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Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!

Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!
Pineapple Shrimp Fried Rice

I love fried rice, it’s one of my favorite foods! This shrimp fried rice dish is inspired by a Malaysian restaurant I used to frequent before they closed down. It’s sweet and savory, made with shrimp for protein, chunks of fresh pineapple stir-fried with brown rice. I missed this dish so much I recreated it at home and love it!  You may also like this vegetarian fried rice with edamame, or this low-carb cauliflower fried rice instead.

Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!

Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!

Penang, in Soho used to be one of my favorite places to eat, when they closed down I was so upset. They had the best roti canai appetizer and calamari dish ever!

Since they closed, I often remake this stir fry dish at home. If you rather not go through the extra work of hollowing out a pineapple, you could simply serve this in a bowl. I had my friends over for dinner and they were really impressed with this flavors and presentation of this dish. My husband however thought the serving sizes should be larger, so if you’re feeding hungry men, you may want to make extra. The ladies were perfectly happy with this, and it left room for dessert!


It’s best to use leftover cold rice when making fried rice. I love keeping Trader Joe’s frozen brown rice on hand for stir fries, it’s so convenient and makes this dish come together in minutes!

Liquid Aminos or Coconut Aminos can be substituted for the soy sauce.

Hollowed out pineapples for serving fried rice.

Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!

More Shrimp Recipes You May Like:

Pineapple Shrimp Fried Rice

4.43 from 42 votes
Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!
Course: Dinner
Cuisine: Asian, Chinese, Malaysian
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 pineapple half


  • 3 cups cooked brown rice, from 1 1/2 cups uncooked
  • 1 teaspoon oil
  • 1 1/4 lb large peeled and deveined shrimp, chopped into chunks
  • 1-1/2 cups fresh pineapple, diced (from 2 fresh)
  • 5 large scallions, chopped
  • 3 cloves garlic, minced
  • 1 fresh chili pepper or jalepeno, chopped
  • 1 tablespoon soy sauce, or more to taste
  • 1 teaspoon fish sauce
  • cilantro for garnish


  • Cook brown rice according to package directions and set aside to cool.
  • If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.
  • Cut a piece off the bottom of the pineapple halves to create a flat base.
  • Cut the pineapple into small pieces and set aside.
  • Heat a nonstick wok on high heat; when hot add oil.
  • Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.
  • Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.
  • Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.
  • Divide and transfer into the hollowed out pineapples and garnish with cilantro.

Last Step:

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Serving: 1 pineapple half, Calories: 431 kcal, Carbohydrates: 60 g, Protein: 34.5 g, Fat: 5.5 g, Saturated Fat: 0.5 g, Cholesterol: 215 mg, Sodium: 461 mg, Fiber: 3 g, Sugar: 6.5 g


Photo credit: Jess Larson

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166 comments on “Pineapple Shrimp Fried Rice”

  1. Made this tonight and it was yummy. Substituted coconut aminos for the soy sauce and used basmati rice because that’s what I had. It was a hit with my hubby. We’ll be adding this to our rotation.

  2. Added some Japanese seven spice to the shrimp. Just added a little extra kick and flavor. Have had this several times adding that Japanese seven spies definitely made this time my favorite.

  3. I made this as directed, and it was really bland. I can’t figure it out. We couldn’t taste the jalapeño or the garlic, really. Boring. Thank goodness for the cilantro. I think it needs ginger and more spice.

  4. I didn’t have fresh hot peppers so I added some sweet red pepper and used hot pepper flakes, and served it on a bed of fresh spinach. Great blend of tastes and colourful presentation!

  5. Fixed for supper tonight. Awesome & easy recipe! So good! Will be making this at our next family gathering. Thanks so much Gina!!

  6. I thought this was worth making even though I don’t like asian food. I also don’t like shrimp, but my husband loves shrimp, so I did half chicken and half shrimp. We then dug through for our favorite protein:) My husband loves spice, so I added a bit of cayenne and chili powder to the shrimp before cooking them. It was definitely enough spice. My husband was not a big fan of the pineapple, but I thought it was ok and a good filler rather than all carbs/rice.

  7. Read other reviews and increased spices. As some suggested also added ginger and sesame oil and a little salt and pepper. Used medley of wild rice and sweet onions. Used small can of crushed pineapple as we are over 80 and it was easier to eat. Spiced our shrimp with Old Bay and the dish was delicious. Highly recommend to shrimp lovers. Increasing spices or adding flavors does not diminish the integrity of this recipe and we encourage those who said it was bland to taste your food as you cook and increase the suggested spices to your liking. Taste buds differ with gender and age as we have found out over the years. Your recipes are delightful GINA….Thank you, A satisfied flamingo from Florida.

  8. Added a tablespoon on yellow curry powder and I would highly recommend it. It didn’t seem like the original recipe would have much flavor but I really enjoyed it with this small change. Very quick and easy to make!

  9. Good base, needs a little extra love to keep it from being bland. Added extra sauce and more spices. 

  10. This recipe was delicious! Made it tonight and DH was dubious, but he loved it! I will be making it again and again. Thanks, Gina!

  11. I wanted to love this and thought I would however something was lacking. I followed the recipe and I just found it to be bland and my rice rather starchy and tasteless. All I could really taste was the pineapple, not the fish sauce or the soy sauce. The presentation was beautiful. I will play around with the rice and try again sometime.

  12. Avatar photo
    Jennifer Cecere

    This recipe is delicious!  Super easy and serving in hollowed out pineapples makes for an impressive meal!  

  13. This is a favorite recipe! I made it for my brother who eats Kosher but substituted the shrimp for salmon…it was just as amazing!!!!

  14. it was perfect!!! Entire family loved! added red and jalapeno chilis and a little extra garlic and extra soy sauce.  Also added salt. only used one pineapple which was plenty.  Will definitely make again and again and again.

  15. Avatar photo
    Amy Hutchison

    LOVE LOVE LOVE THIS!!! I’ve made it a couple times now and it’s always a hit. This time I added some ginger and it took it up a notch. I will definitely add it again.

  16. Fantastic meal and super easy. Shrimp, pineapple, green onions and rice were a wonderful combination. We doubled the soy sauce to bring more umami to balance out the sweetness of the pineapple.

  17. I love all of Gina’s recipes and have two books but this recipe was a big flop. I used two regular sized pineapples which gave me about 4+ cups so that was unnecessary and I had to quadruple the amount of flavoring from the fish sauce and soy sauce to taste something at all. Even then it just tasted like giant bursts of pineapple with soy sauce. Maybe if the shrimp had been marinated it would’ve been better but oof this one was rough. Like, threw it out rough.

  18. We love this recipe! I will say though to be careful with traditional soy sauce, they contain wheat and are not gluten free.

  19. I will be making this again! It was delicious. I didn’t have any fish oil so I substituted with seseme oil and it was still delicious.

  20. Avatar photo
    Tykia Douglas

    JUST finished making this as a trial and error test. First time EVER making something like this. Just finished it before I go to work. LOVE IT!! My dad said I did a really good job and I put jalapeños in mine because we love spicy food. It came out amazing and will DEFINITELY be making this again on Sunday for the rest of the fam! 

  21. Avatar photo
    Donna Shields

    Wow, another recipe in our rotation. It was delicious and easy to prepare once you have all ingredients ready. We loved it.

  22. Avatar photo
    Anne Spaulding

    Lovely treat for purple people on weight watchers—0 points!! Added some diced carrots and a threw an egg in the hot wok just for fun. Yum!

  23. Avatar photo
    Emily Coleman

    I made this using chicken instead of shrimp. My reasoning was the left overs I could take for a couple days to lunch at work and I didn’t want to microwave leftover shrimp. It was so delicious it didn’t last the night. So next time I will use the shrimp

  24. Once again, this recipe is a jackpot! Absolutely delish. Thanks so much Gina! It was actually quite a bit more flavorful than I expected! HH loved it too! Will be making this again! 

      1. Avatar photo
        Tara Clarkson

        When I put this into the calculator for ww it says that it’s 11 points not 8 am I adding this in wrong?

      2. Hi Tara. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

        The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  25. I don’t eat shellfish, so I substituted grilled chicken and excluded the fish sauce. Even without those two ingredients, this was absolutely delicious, especially as leftovers the next day. I added an additional jalapeno because my family loves spice. So good! Highly recommend!

  26. Avatar photo
    Beth A. Holstad

    This was easy and very tasty. I had a lot leftover, so it will definitely end up being more than 4 servings for us.There was a ton of pineapple (I used 2 as written). My husband went searching though the spices to tone down the sweetness, but I didn’t mind it at all 🙂

  27. Just made this with udon noodles and OMG. Also didn’t have any fresh jalapeños so just used crushed red pepper. 

  28. Made exactly as written but not enough flavor.  I love most of Gina’s receipes and had such high hopes for this.  It was okay but hubby and I both agreed there was no “wow” factor.  Very bland.  

  29. Instructions don’t say when to add shrimp back in…. I assume just at the end, but thought I would mention!

  30. I made this tonight for dinner and it was delicious! Decided to try  with quinoa instead for some added protein. Love your recipes! Thanks for helping me to make quick weeknight meals interesting! 

  31. I made this for Father’s Day. My husband wanted grilled chicken so this was more of a side dish. I added a chopped red pepper too. Everyone loved it but I didn’t have very good luck with the pineapple bowls so i served it in a bowl. I served rum drinks made with pineapple juice & orange mango Spindrift because I thought it had a Caribbean flare. I would definitely make this again.

  32. I seriously need to schooled on how to make rice. I soak, rinse (til the cows come home) and it still comes out a gummy mess (stove top and I.P.) What am I doing wrong!? Please Gina…..make a video! I don’t get it!

    1. Look up Alton Brown’s recipe for making brown rice in the oven. I was the same way as you until I started that method!

  33. Avatar photo
    Jenna Taylor

    Very easy and yummy! Will likely add a little more spice to it for my husband next time, but very simple and fresh for summer! 2 pineapples provided about 2.5-3 cups of diced pineapple for the recipe, so we just saved the extra for snacking (if we had used the pineapple bowls as a serving platter, 2 pineapples would have been needed. Next time I may just use one pineapple). Can’t wait to try the cajun shrimp recipe next!

  34. I am making this tonight but I just put it in the recipe builder for WW FreeStyle and for the 3 cups of cooked brown rice and all the “zero” ingredients, its only 5pts, not 8. For the brown rice, I entered in Uncle Bens Boil in a bag rice, which is 1cup prepared per serving.

    Any reason yours is higher?

    1. 3 cups cooked brown rice is 22 points, 1 for the oil. I see your point, yet on my WW app recipe builder it still comes out 8. Not sure why. Did you plug the ingredients into recipe builder?

    1. Avatar photo
      Heather Johnson

      That’s what I use every time. Shrimp is easy to thaw by putting in cool water for about fifteen minutes. 

  35. Avatar photo
    Jessica M Green

    How do you make 4 bowls out of one pineapple….. sorry I just can’t wrap my head around that.

      1. Avatar photo
        Jessica M Green

        My goodness…. silly me! I was trying to figure out out to cut 1 into 4 bowls….. ahhhh

  36. I was craving fried rice to go with the Skinnytaste chicken satay so I made this and just omitted the shrimp since I already had a protein. This recipe was perfect since I needed to use up some fresh pineapple that would spoil soon. Was sooooo delicious! The whole family sang its praises. My problem was trying to keep the portion sizes down because i wanted more!

  37. Yesssss Penang in Boston the roti and mango chicken but it’s the Penang that drew me to this recipe yummm

  38. Avatar photo
    Heather Johnson

    I can’t remember if I have ever commented on this recipe before, but in the event I have not–this works wonderful with cauliflower rice versus brown rice. I have easily made this recipe two dozen times this way and all I do is cook the cauliflower in a frying pan with PAM and a 1/2 tsp of olive oil until it’s soft. I set it aside and then add it to the recipe in the same amount as referenced for brown rice. It’s absolutely delicious and LOW in smart points! (Also reheats well–the recipe as written usually nets me three lunches throughout the week!)

  39. Going to try to make this tonight with cauliflower rice since I’m no-carbing. Hoping this comes out as well as the other cauliflower rices I’ve made!

  40. What a great recipe! However, I ran into a little problem that I thought I'd share with other readers. Because I teach music lessons after school, I often cook dinner earlier in the day. I refrigerated the dish and when I ate it a few hours later, I realized that the acid in the pineapple was breaking down the shrimp a little, affecting its texture. It is a little “mushy” but there is nothing wrong with it and it isn’t “bad”. The next time I make this, I won’t mix in the shrimp until the last minute to avoid this. This would happen with any protein, like chicken. I'm looking forward to making this again – oh, and I added ginger, which was delicious.

  41. Hey everyone,
    If you don't have fish sauce, you can substitute by adding a little bit of anchovy paste to soy sauce. Just be sure to blend it really well

  42. Is this the same rice you used with the Kalua pork? I am making that tonight! Your website is great by the way!!

  43. Avatar photo
    Kimberly Rivera

    I just made this tonight with the Kalua pork. Yet another amazing recipe from Gina!! I used 2 of Uncle Ben's bags of brown rice and they worked great.

  44. Avatar photo
    Amanda Leggett

    I made this tonight and it was delish! Hubby didn't care for the shrimp so I will do chicken next time. I do have to say that this recipe was 6 servings for us so I plan on cutting in half next time.

  45. Great. I used canned pineapple, b/c the fesh was like $5 so…. I didn't have the pretty presentation…. I also added broccoli (sp?) and omitted the shrimp since we had the banging shrimp with it.

  46. I just made this for dinner! 🙂 I used a can of pineapple chunks (it's what I had on-hand) and some jalapenos from my garden, skipped out on the fish sauce and threw in some diced baby carrots. ABSOLUTELY DELICIOUS! Thanks so much for posting the recipe 🙂

  47. Gina, thanks for the wonderful recipes. You have a new fan club in The Netherlands — this dish was devoured by all three of us last night. Nothing left. (-: Greetings from Amsterdam

  48. I made this last night and it was AWESOME! It had a little kick because I used habanero peppers and also added red and orange bell peppers. I would make it exactly the same again, but would maybe add water chestnuts to give it a little crunch. I also thought the portion sizes were HUGE! I fed four people and still had a good amount left. Will definitely make this again!! Thanks, Gina.

    1. Kali–I steamed broccoli and sauteed it with ginger and garlic and it complimented this dish very well!

  49. an easier way to hollow out a pinapple: buy a pinapple corer from bed bath and beyond-or any great store with tons of cool kitchen gadgets. Cut the top of the pinapple, center the corer and twist it down. It cuts the pinapple into rings and pulls right out leaving you a perfectly hollowed pinapple-minus the top (which is too big to fit on my dinning table anyway). Run a sharp knife down the middle and you have two perfect halves ready to fill. It also leaves you with fresh pinapple juice -IN THE PINAPPLE instead of all over the counter!! Much easier in my view.

  50. This was delish!I didnt have fish sauce or chilis but put in sweet chili sauce which was awesome. I will definately make this again.

  51. My hubby surprised me with this recipe! Absolutely WONDERFUL! He didn't put enough cherry peppers in it for my taste (was afraid to make it too spicy). I felt like I was at a fancy restaurant right in my own living room!!! Thanks for the awesome recipes!

  52. ^^ Same question basically… I don't have a wok, what should I use? This dish looks amazing. My husband doesn't like shrimp so I want to make his with chicken. Oh & I was wondering if it would work to line the inside of the pineapple with wax paper before putting the rice inside? Not all the way to the top.. so that it doesn't show once the food in ontop of it. (:

  53. I'm not a cook, trying to learn so pardon the dumb questions. Do you have to have a wok? And do you use instant rice? Thanks.

  54. Hi Gina,

    I made this last night along with a few other recipes from your website to be prepared for the entire week. I only had a little over a half-pound of shrimp and no fish sauce, but I decided to up the scallions since I love those and added in some shredded carrots into the whole mix.

    This was my first attempt cooking with fresh shrimp instead of pre-cooked and it came out lovely!

    Using less shrimp lowered the points+ value, so it could be a nice side as well. But since it does give you a nice amount of rice, it's perfect as is for a great main meal.

    That's for sharing the recipe!

  55. I just found your site by accident the other day and I am sooooo excited. I've already told my daughters how great the site is. I love the pictures, the information given with the recipes, along with the weight watcher points+.
    OMG, I am jumping up and down with joy.

    Thank you so much for your time and effort.

  56. Hi Gina, do you think that tofu could work as a substitute for the shrimp and if yes, would you just saute it with the veggies instead of separately?

  57. I'm doing Paleo right now, so I'm going to make this, but omit the brown rice. But om nom nom, pineapple and prawn/shrimp are two of my favourite things, and this will be quick and easy to make when I come home from the gym tonight. 🙂 ¡Que bueno!

  58. What kind of oil did you use? I'm assuming it's not olive oil since it's not stated that way. Also, I'm omitting the shrimp to make this a side dish (with your sesame chicken!). I'm hoping that won't ruin it but I can't imagine this being anything less than amazing! Thanks!

  59. I made this with Chicken tonight and the taste was very good. Mine was very liquidy I think from the pineapple….next time I may cook it longer.

  60. Gina,

    I measured it out. I also only cooked 1 cup of rice, so each serving came out to approximately 10 oz.

    I will recalculate when I try with Chicken. This was wonderful! Kept me full.

  61. Avatar photo
    Gina @ Skinnytaste

    Chef Kelly, you'll have to recalculate to see if chicken changes the points. It may.

    Yes, you could weight the whole recipe, then divide by 4.

  62. This looks delicious! Since Shrimp is a power food on WWP+, does using chicken change the point value?
    Also, would it be easier to combine it all, weigh on my electronic scale and then divide into 4 parts? This will make a great dinner (and left over lunch!)

  63. Avatar photo
    Gina @ Skinnytaste

    Glad you liked it, and yes, hollowing out a pineapple is for special occasions only! 🙂

  64. oh and scrambled egg- so Thai basil and scrambled egg (cooked right before the rice) are necessary in my opinion. can't wait to make it again!

  65. awesome! had 2 cups of brown rice (the microwavable kind- heated it and stuck it in the fridge the morning of) and kept the measurements the same (was ready to cut back but they worked as is). I like my food not salty and this was perfect! Also added mushrooms, red bell peppers, sambal olek in the soy sauce mixture (didn't have chili peppers), and thai basil. Thai basil is a must in my opinion!! Did hollow out the pineapple the first time but won't do it again as it's easier to scoop the rice out from a bowl. Maybe I'll save that for guests. Thx Gina, this was awesome!!

  66. Avatar photo
    Gina @ Skinnytaste

    Coupon Chrissy – white rice would taste great, not sure if the points would be effected.

    Thanks Megan!

  67. Avatar photo
    Megan Dillard

    I made this tonight with Chicken (I have an anti-shrimp family member) and this was fantastic! Definitely a do-over! I always know with Gina's recipes I'm going to get a great dinner night!! Thanks so much!!

  68. Avatar photo
    Coupon Chrissy

    Could I make this with white rice? Would it change the taste or point value? If so, what would it change to? Thanks! 🙂

  69. Avatar photo
    Gina @ Skinnytaste

    Anonymous- the recipe calls for cooked rice so follow the directions on the package, then proceed with the recipe.

  70. I made this with chicken and a garlic Near East multi grain blend mix, it turned out excellent. I even got someone who hates any fruit in their meal to enjoy this dish. I added 3 tsp. soy sauce and the seasoning from the mix added enough flavor. It was worth the challenge of hallowing out the pineapple, I learned a new beautiful serving technique (next time it will look better)! Thanks for the recipe, and I highly recommend this meal for a quick weeknight dinner. I served the dish with some side salads.

  71. I have friends coming over tonight, and I want to make this dish. But I have a question. It doesn't seem like there is enough liquid for the rice to cook and be soft. Is there anything else i need to add to help the rice cook. It seems that 2tsp of soy and 1tsbp of Fish sauce is very little for a 1 1/2 cups of rice. Do you save any juice from the pineapple? Or do you add any water or do you sort of pre-cook the rice? Sorry for so many questions, but i want to make sure i do it right! 🙂 THANK YOU!

  72. Thank you Gina for making this heavenly dish it was truly beautiful and absolutely delicious!!! It's a good thing we all had to share cause I am certain I could have eaten the entire thing!!! And i totally agree- quinoa would be exceptional in this dish! Call me when you experiment with it!!! BYOQ! Bring your own quinoa haha! No joke this was awesome!!!!

  73. @Tara I LOVE that place in Chinatown. It is so tasty! I am going to have to try the squid app the next time I go. I am looking forward to making this recipe this week.

  74. I tried this recipe tonight–with chicken– since I don't eat shrimp and it was AMAZING. I will definitely be making this recipe again and think it's a great one for guests since it's so pretty!

  75. Avatar photo
    Gina @ Skinnytaste

    Glad you all liked it!! Cutting the pineapple is probably the hardest part of this recipe. Perfect for leftover rice! Quinoa might be nice too!!

  76. I made this last night…absolutely wonderful!! My husband loved it, too, which I did not expect. I even used the pineapple to serve it. It was beautiful and so much fun to eat! You are the best!

  77. Gina- just made this for dinner tonight and it was fantastic!!! Another great hit courtsey of GINA !!!! THANK YOU!!!

  78. I made a variation on this last night for dinner, and it was delicious! Pineapple in fried rice isn't something I'd ordinarily try (though I have no problems with dried apricots or sour plums in pilaf, go figure), but I gave it a shot because it sounded summery. Yum! I was looking for something to use up my leftover cooked basmati rice, and only made one serving, so I did some adjusting to amounts and added some chopped red and green bell pepper for kicks. Worked out well. I'm glad to have discovered a site that features WW-friendly recipes without a lot of over-processed ingredients!

  79. Gina,

    How did you cut the center out of the pineapple? It is so perfect, it almost looks like it was done by machine. Did you use a serrated knife? I have heard a grapefruit knife can be of great assistance because of its curved blade. This is just beautiful!!

  80. This looks great, can't wait to try it! Do you think you could include the total time it takes to make your recipes when you add them to the blog? I made one the other day that took much longer than I anticipated when I just read through it, it would be helpful if that isn't too much trouble!

  81. Avatar photo
    Gina @ Skinnytaste

    Run it through recipe builder to make sure that's cOrrect with cooked rice but that sounds right. I measured but never wrote it down, then forgot when it came time to post.

  82. @gina

    I usually use trader joe's pre cooked brown rice, the ones you just microwave to steam…So I should make 4 cups of that pre cooked rice rather than 1 1/2 cups of uncooked rice?

  83. Avatar photo
    Gina @ Skinnytaste

    It was more than a cup. The rice alone is 1 cup each plus all the shrimp and pineapple. Thanks for all the compliments. I am always trying to improve my photography.

    1. How is this 8 points if we’re only having 3/4 of rice and 1/4 teaspoon of oil and fish sauce in a serving?

  84. Anonymous said…
    How much is an actual serving?

    I believe a serving size would be 3/4 c. Somebody correct me if I am wrong. Thanks!

  85. Love your site and love that you now have a a recipe box addition to save all my favorites like this one!! Thanks Gina

  86. How much is an actual serving? I realize that it has 4 servings and according to skinny taste, a serving would be '1/4', but I would like to know how much I am getting before I make it (so I do not make all of that just to eat 1/2 cup of fried rice for my dinner)…thanks!

  87. Okay, this is going to sound really strange and probably TMI, but hopefully someone has an answer.

    I LOVE fried rice. Whenever I eat it out (with or w/o MSG) I never get stomach aches.

    I've cooked it twice now and both times I get a stomach ache and well, end up in the bathroom the rest of the night. :[

    Can anyone tell me what I'm doing wrong? I'm sure I'm cooking the meat all the way through.


    1. Avatar photo
      Devin Karadeema

      could be allergic to rice. IF not you may just want to rinse the rice before you cook it,it may just have traces of rice or grain mold that will irritate your insides.

  88. Avatar photo
    Gina @ Skinnytaste

    Fish sauce is used in Thai cuisine, you could use soy sauce instead but I love the flavor it adds. Just don't smell it becuase it dows not smell good.

  89. Wow, this looks absolutely deeeelicious!!! Having said that… Gina, I LOVE your website. I just heard about it from one of my leaders at Weight Watchers. I've been logging in everyday for the past week. I've already tried 2 of your recipes and my family loved it.

    1. Just don't smell it straight from the bottle. It is rank, but it really does help the flavor of a dish.

    2. tastes like ass and smells worse—but when you use it in a recipe it is magic. buy the smallest bottle you can find–you'll have it forever! it makes the best dipping sauce with lime–essential for vietnamese grilled shrimp;)

  90. We have Penang up here in Boston and I know the appetizer that you are talking about. My husband and I each order our own roti canai when we go because I won't share mine. I also order the pineapple friend rice. I'm excited to try this recipe because I love that dish!!