Thai Pineapple Fried Rice with Shrimp Substitute

Ingredients

• 1 1/2 cups cooked jasmine rice
• 150 g plant‑based shrimp substitute
• 1/2 cup fresh pineapple chunks
• 1/4 cup frozen peas
• 1/4 cup carrot, diced
• 2 tablespoons soy sauce (low‑sodium)
• 1 teaspoon Thai red curry paste
• 1 tablespoon vegetable oil
• 2 tablespoons green onions, sliced(optional)
• 1 tablespoon fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat the oil in a large skillet or wok over medium‑high heat; add the plant‑based shrimp and stir‑fry 2–3 minutes until lightly browned.

2. 2

   Add the curry paste and stir quickly to coat the shrimp, then toss in the peas, carrots, and pineapple; cook 2 minutes, stirring constantly.

3. 3

   Push the mixture to one side of the pan, add the cooked jasmine rice and soy sauce, and stir‑fry everything together for another 3–4 minutes until the rice is heated through and slightly crisp.

4. 4

   Season to taste, garnish with green onions and cilantro if using, and serve hot.