Pineapple Fried Rice Recipe 🍍🍚 🤤💛
INGREDIENTS
10 oz peeled and deveined jumbo shrimp
1 tsp soy sauce plus 2 tbsp soy sauce
1/4 tsp white pepper, divided half
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp palm sugar or honey
1/2 tsp curry powder
1 pineapple (you will need 1 cup pineapple for fried rice)
5 tbsp cooking oil
3 eggs, beaten with pinch of salt & white pepper
5 cloves garlic, chopped
1/2 tsp chopped ginger
2 to 3 Thai chili, chopped (optional)
2 oz diced carrot and green bean or frozen veggie
1/4 cup raw cashews
4 cups cooked and cold jasmine rice
1 to 2 green onions, chopped
INSTRUCTIONS
Combine shrimp, 1 tsp soy sauce and 1/8 tsp white pepper in a medium mixing bowl and let it marinate while prepping other ingredients.
Combine remaining white pepper, 2 tbsp soy sauce, fish sauce, oyster sauce, palm sugar and curry powder in a small mixing bowl. Set aside.
Cut pineapple in half, lengthwise, leaving stem intact. Give slits around perimeters. Score flesh of pineapple without cutting through skin. Scoop chunks out with a spoon and reserve 1 cup (6 oz) of pineapple and cut them into smaller chunks.
Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil. Pour beaten eggs into smoking hot wok and scramble the egg to cook evenly. Remove egg from wok and set aside.
Heat now-empty-wok over high heat, add 1 tbsp oil and marinated shrimp. Sear and cook shrimp 3/4 way. Remove shrimp from wok & set aside.
Heat now-empty-wok over high heat, add 3 tbsp oil, garlic, ginger & Thai chili. Stir fry until you can smell aroma. Add diced carrot, green beans & cashews. Stir fry then add rice and sauce mixture. Stir fry everything together until every single grain of rice is coated with sauce.
Add reserved pineapple chunks & mix together. Add shrimp, egg & green onions. Break down egg into rice and keep stir fry until shrimp is fully cooked and reheated again. Transfer pineapple fried rice into pineapple bowl and garnish with chopped cilantro.
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