Pineapple Fried Rice Cups

A fun, portable twist on classic pineapple fried rice— the perfect addition for parties, meal prep, or a quick snack. Made with jasmine rice and packed with shrimp, pineapple, curry, and crunchy cashews, each handheld cup is bursting with bold, savory-sweet flavor.

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @trangskitchentable in partnership with feedfeed and USA Rice.

  • Servings
    12 cups
  • Serving Size
    1 cup
  • Prep Time
    20 mins
  • Cook Time
    30 mins
  • Total Time
    50 mins

Ingredients

  • ¼ cup toasted ca shews
  • ½ 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 tsp fish sauce
  • 2 tsp oyster sauce
  • 2 tsp soy sauce
  • ¼ tsp white pepper
  • ½ tsp curry powder
  • 8 oz shrimp, peeled and deveined
  • ½ cup pineapple chunks, finely chopped
  • 4 oz cherry tomatoes, diced
  • Sriracha, for serving
 

Directions

  • In a large pan over medium heat, toast the cashews until golden. Remove and set aside.
  • In the same pan, add the onion and scallion whites. Cook until softened, then add garlic and sauté for 1–2 minutes.
  • Crack in the eggs and scramble lightly. Before eggs are fully set, add the cold rice, breaking up any clumps.
  • Stir in fish sauce, oyster sauce, soy sauce, white pepper, and curry powder. Mix well to evenly coat the rice.
  • Add shrimp, pineapple, cherry tomatoes, cashews, and half of the scallion greens. Toss to combine and cook until shrimp are pink and cooked through.
  • 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.
  • 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.
  • Let cool slightly before removing from the tin. Drizzle with sriracha and garnish with remaining scallion greens. Enjoy warm.