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Shrimp Fried Rice with Pineapple

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Think ahead to the holiday leftovers. You can make this easy Shrimp Fried Rice with Pineapple. This is the weekend to start preparing for Thanksgiving cooking. It’s also a good time to plan how to repurpose the large number of leftovers you’re going to have.

In most Filipino households here in America, we serve rice alongside the turkey, the ham, the roast beef, or whatever is the centerpiece of the holiday feast, be it Thanksgiving or Christmas. We never throw out the leftover rice. Instead, we have our eyes set on making sinangag (garlic fried rice) the next day. And this is exactly what you can do.

Gather the refrigerated leftover rice, what’s left of the frozen peas or vegetables, some seasonings. Are there any ham, beef, pork or poultry left? Get the eggs ready.

Add some shrimps, and pineapple chunks to sweeten it all up. It’s a simple stir-fry method that starts with garlic in oil in the skillet or wok. Toss in the shrimps, meats, vegetables. Make sure the cooked rice was refrigerated, and at least a day old. That the rice is dry by now helps, too. Season and serve warm right away. That wasn’t so hard, was it?

When it comes to Thanksgiving, Filipinos in America like to roll out the best dishes. It’s the tried and true, familiar old favorites we have been cooking for years that make it to the table, even if we have a whole roast turkey at the center. You could be cooking pancit, lumpia, shrimps in sugar snap peas, macaroni salad and some kakanins, or even a flan. No matter what, food is at the center of feasts and family. The large, long spread gives us time to take stock, to ponder and be grateful for the blessings we have.

Shrimp Fried Rice with Pineapple

Shrimp Fried Rice with Pineapple is a scrumptious blend of sinangag, or garlic fried rice as Filipinos call it, with fresh shrimps, strips of Spam or else Taylor Pork Ham, garlic, onions, scallions, bell peppers, green peas and corn, plus seasonings. This is a quick stir-fry that can be made from leftovers, especially day-old, refrigerated cooked rice. Pineapple chunks are added to sweeten the mix. Serve this as a side or a meal in itself from brunch to dinner. This is a recipe from The Quirino Kitchen by Elizabeth Ann Quirino.
Cook Time15 minutes
Total Time15 minutes
Course: Brunch, Dinner, Lunch, Side Dish
Cuisine: Asian, Filipino
Keyword: Shrimp Fried Rice with Pineapple
Servings: 4 people
Calories: 159kcal
Author: The Quirino Kitchen – Elizabeth Ann Quirino


  • Large skillet or wok : 12 to 14 inches in diameter
  • Medium-sized mixing bowl


  • 4 Tablespoons vegetable oil, divided; 2 Tablespoons for eggs, rest for fried rice
  • 4 whole eggs, beaten
  • 4 cloves garlic, minced
  • 1 whole medium-sized white or yellow onion, chopped
  • 2 stalks scallion whites, chopped
  • 1 whole medium-sized red bell pepper, sliced; seeded, white membrane removed
  • 250 grams medium-sized shrimps; peeled, heads, tails removed
  • 6 slices Spam or Taylor Pork Roll; sliced in strips
  • 1 cup frozen green peas
  • 1 cup cooked corn kernels; fresh or canned; drain water
  • 3 to 4 cups cooked rice; at least a day old; refrigerated
  • 1 dash Knorr Seasoning
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup pineapple chunks, fresh or canned; drain water
  • 2 stalks scallion greens, chopped; for garnish


To prepare and cook eggs:

  • In a medium-sized bowl, beat the eggs till fluffy.
  • In the skillet, over medium heat, pour the oil. When oil is hot, pour the beaten eggs all around. Tilt the pan to distribute the eggs evenly. Cook the egg omelet for about 3 to 4 minutes till it is solid.
    When omelet is cooked, use a turner to remove the eggs. Set aside in a platter.

To cook the Shrimp Fried Rice with Pineapple:

  • In the same skillet or wok, add the remaining oil, over medium heat.
    When oil is hot, add and stir fry the garlic, onions, scallion whites, bell peppers till soft and fragrant.
  • Add the shrimps to the skillet. Cook for about 7 to 8 minutes till shrimps turn to pink.
    Add the slices of Spam or Taylor Pork Ham.
    Add the green peas and corn.
  • Add the rice. Splash a dash of the Knorr Seasoning.
    Season with sesame oil, salt and black pepper.
    Add the pineapple chunks. Return the sliced egg omelet and blend gently with the rest of the ingredients.
    Incorporate all the ingredients well.
  • Garnish with scallion greens. Serve warm.

Cook's comments:

  • Taylor Pork Roll, is also known as Taylor Pork Ham and is commonly available in the state of New Jersey where it is manufactured. It is a type of breakfast meat, are round-shaped, pre-sliced, and preserved in a delicious salty flavor, that is ideal when served with eggs, cheese, in sandwiches or breakfast fare. These are also sold in supermarkets in the Philadelphia and New York City areas.
    Spam can be substituted for Taylor Pork Roll/Ham.


Serving: 100grams | Calories: 159kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 292mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 13mg | Iron: 0.3mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog TheQuirinoKitchen.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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