Pineapple Fried Rice Cups
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Recipe Intro From trangskitchentable
These Pineapple Fried Rice Cups are a fun, portable twist on classic pineapple fried rice—perfect for parties, meal prep, or a quick snack. Made with U.S.-grown jasmine rice and packed with shrimp, pineapple, curry, and crunchy cashews, each handheld cup is bursting with bold, savory-sweet flavor. Bake them until crispy, then top with sriracha and scallion greens for a crowd-pleasing bite that’s as fun to serve as it is to eat.
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ingredients
- 1/4 cup toasted cashews
- 1/2 yellow onion, diced
- 2 scallions, sliced (whites and greens separated)
- 2 garlic cloves, minced
- 2 large eggs
- 2 cups U.S.-grown jasmine rice (day-old preferred)
- 4 teaspoons fish sauce
- 2 teaspoons oyster sauce
- 2 teaspoons soy sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon curry powder
- 8 ounces shrimp, peeled and deveined
- 1/2 cup pineapple chunks, finely chopped
- 4 ounces cherry tomatoes, diced
- Sriracha, for serving
Method
Step 1
In a large pan over medium heat, toast the cashews until golden. Remove and set aside.
Step 2
In the same pan, add the onion and scallion whites. Cook until softened, then add garlic and sauté for 1–2 minutes.
Step 3
Crack in the eggs and scramble lightly. Before eggs are fully set, add the cold rice, breaking up any clumps.
Step 4
Stir in fish sauce, oyster sauce, soy sauce, white pepper, and curry powder. Mix well to evenly coat the rice.
Step 5
Add shrimp, pineapple, cherry tomatoes, cashews, and half of the scallion greens. Toss to combine and cook until shrimp are pink and cooked through.
Step 6
Lightly spray a 12-cup muffin tin with non-stick spray. Firmly press the fried rice into each cup using a measuring cup. Cover and freeze for at least 1 hour, or until firm.
Step 7
Preheat the oven to 400°F. Once cups are firm, lightly spray the tops with oil and bake for 20–30 minutes, until golden and crisp.
Step 8
Let cool slightly before removing from the tin. Drizzle with sriracha and garnish with remaining scallion greens. Enjoy warm.