
Pineapple Fried Rice
Make this easy pineapple fried rice a weeknight staple. The combination of sweet and savory works so well together!
Prep Time: 1 hr. - 24 hours (includes overnight marinading time) - Cook Time: 20 minutes -Total Hands-On Time: 30 minutes
Yield: Serves 6 - 8 servings
Ingredients
- 2 C cooked white rice (basmati or jasmine), preferably day old
- 1 pound of shrimp (15-20 count / pound)
- 1 Tbsp Black Garlic Shiitake Rub
- 2 Tbsp Chicken Broth
- 1 Tbsp Fish Sauce
- 1 Tbsp brown sugar
- 1 - 15oz can pineapple chunks (reserve the juice)
- 1/4 C Roasted Shallot Olive Oil
- 1/2 sweet onion, julienned
- 1 red pepper, julienned
- 1 egg, beaten
- 1 Tbsp yellow curry paste
- 1/2 C cashews
- 1 tomato chopped
- 2 scallions, chopped into 1/2-inch lengths
- 1 Tbsp hot sauce
Directions
- Combine the shrimp and rub. Let set for at least 1 hour or up to 24 hours.
- In a small bowl, combine broth, fish sauce, brown sugar and juice from pineapple can. Stir until sugar dissolves and set aside.
- Heat oil in hot 12-inch skillet (or wok), add onion and red bell pepper. Cook until onions and peppers start to soften, about 3 minutes.
- Add egg and cook until set.
- Add yellow curry paste and mash with the back of a spoon to combine.
- Add shrimp and cook until they are pink (about 5 minutes). Add rice, pineapple chunks and chicken broth mixture. Stir to combine all flavors. Finish with cashews, tomato, scallions, and hot sauce to taste.