GF: Pineapple and Shrimp Fried Rice

Okay…did you make rice? Probably a million times since diagnosis, I know. LOL

Here’s a relatively quick dish to make with your new rice making skills. We usually make fried rice with leftover rice from previous meals. It’s a great way to use up the little bits of whatever vegetables and meats that you have in the fridge too.

We’ve often used up leftovers in a fried rice dish that serves as our main course. Seldom have we made it as a side dish, but that’s possible too.

Fried rice recipes are as varied as people – THANK GOODNESS – and very forgiving for chefs too. If your wok is HOT HOT HOT (or your deep pan), then you can’t go wrong here. We often select ingredients because they are (1) in the fridge and (2) colorful. Easy, huh?

There are few fundamentals. Fried rice is made from the following ingredients plus a few choices from the optional list below:

  • Rice (precooked)
  • Garlic
  • Onion
  • Soy sauce
  • Egg(s)

These ingredients (listed above) are varied in quantity for taste, texture, and flavor. For example, some people like to have their egg pieces visible in the fried rice. So they add a little oil to the hot wok and make a thin egg omelet before cooking anything else. This is then removed from the wok and set aside until the very end. When everything else is practically done, the egg omelet is sliced up into thin strips and mixed into the rest of the rice. The other school mixes the egg in with the rice almost at the end to help distribute the egg’s richness and to help the rice form some nice small clumps.

As far as what else you put in the fried rice? Well, that is only limited by your imagination. Here are some things we’ve put in to our fried rice before:

  • Apple
  • Asparagus
  • Bamboo
  • Beef
  • Brussel sprouts
  • Carrots
  • Celery
  • Chicken
  • Chopped cabbage
  • Fiddlehead ferns
  • Fresh green beans (cut into thirds)
  • Frozen or fresh corn
  • Frozen peas
  • Leeks
  • Lemon or orange zest
  • Peanuts
  • Pineapple
  • Pork
  • Red, orange or yellow bell peppers
  • Shrimp
  • Sugar-snap peas
  • Sweet potato (finely diced)

For the fried rice above, we loosely followed this recipe. I hope you get a chance to make some homemade fried rice. Just one word of warning, however. Once you’ve gone homemade with fried rice, you’ll NEVER crave the restaurant stuff again. (Why is that a warning? Well, some of you lucky people tell me that you have access to Chinese restaurants that will use your gluten-free soy sauce for you! The rest of us? We’ll just be eating this goodness at home.)

Pineapple and Shrimp Fried Rice
Serves 3 as a main dish

2 ½ cups of cooked rice (can be cold)
2 or 3 eggs
¾ cup frozen peas
¾ cup chopped, peeled carrot
3 cloves of garlic minced
¾ pound medium shrimp (peeled, deveined and soaked in rice wine or lemon juice)
¾ cup pineapple, cut into small pieces (1/2”)
3 Tablespoons oil
2 Tablespoon GF soy sauce (We use San J Gold Label, it’s perfect for all of our Chinese dishes)
Salt and pepper, to taste


  1. Heat wok (or deep pan) to piping hot. Water droplets should dance across the pan excitedly!
  2. Add 1 Tablespoon of the oil and heat thoroughly. Once the oil is hot, add the garlic, carrots, and shrimp. Stir fry until the shrimp is half way done (stirring frequently and keep the shrimp moving/flipping sides). Remove from the pan and reserve all (garlic, carrots, and shrimp).
  3. Return the work to piping hot again. Add the remaining 2 Tablespoons of oil and heat again. Add rice and stir fry (fry while stirring continually to avoid the rice sticking) until the rice has been heated through.
  4. Add pepper to taste.
  5. Add remaining veggies (in this case, frozen peas) and continue to stir fry until the peas are warmed and the rice is host.
  6. Return the shrimp, garlic and carrots to the pan.
  7. Add soy sauce (2-3 Tablespoons to taste – depending on the saltiness of your soy sauce). NOTE: Fried rice is typically NOT dark in color but rather a light golden color with the soy sauce brining more flavor and a tinge of color. This is unlike most American fried rice restaurant recipes.
  8. Continue to stir fry until well combined and the shrimp is practically cooked perfectly.
  9. Add eggs. Continue to stir fry until the eggs are distributed and cooked through.
  10. Add the pineapple and stir to mix evenly.
  11. Serve hot alone or with egg rolls or a salad.

Happy Fried Rice making!


  1. Kate, that looks great. We make fried rice pretty often, but we’ve never been sure that we had the technique right. I think I need to breakdown and buy a wok.

    Woks are nice because of how deep they are. We have a non-stick one, but to be honest, I think the $10 wok from the Asian market is the best deal. It’s thin enough to get incredibly hot which is what you truly need for great stir fries.

    And don’t kid yourself, Mary Frances – I read your blog! You’re an expert! I’m sure the fried rice you all make is divine too. 🙂

  2. I really want you to cook for me.

    Come on over! Let’s cook together. 🙂 -Kate

  3. Yeah, this looks really great. I hope it will work in my non-stick wok with brown rice and chicken (instead of shrimp).

    Absolutely! Fried rice is very versatile. Depending on the density of your brown rice, you may wish to cook it a bit longer before adding the other ingredients. And since brown rice has a stronger flavor than white, I would consider adding more seasoning and garlic as well. Ohh – ginger would be great here too! 🙂 – Kate

  4. Glutigirl says:

    That looks really good! I’ve tagged you! Check out my site for details.

  5. Hey Kate-

    I love fried rice. I am going to try this next week with the pineapple. Sounds delish.

    And I checked out the recipe index. Love it. I especially like the category, “Sweet Things” but I am pretty sure it is spelled “Sweet Thangs”…am I wrong? hehheh

  6. Where do the onions come in? Thanks!

    M – We didn’t use onions in this one. However, when you do, add them in with the meat and stiry fry. In the last couple seconds, add the garlic then. Stiry fry until fragrant – then remove the meat and follow the general guidelines (like above) with the rice and other veggies. 🙂 – Kate

  7. Chris Adams says:

    Thanks a lot for this recipe! It is very good and easy to make. I also learned how to make rice in a pan from your site – which was a good thing because my rice cooker gave out as I was starting to make this dish.

    Great – a keeper.

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