Shrimp-Pineapple Fried Rice
October 26, 2014
"From Coastal Living, modified recipe by Julia Dowling Rutland, March 2013. This dish gets its unique flavor from pineapple seared quickly in the wok prior to combining with the rice and cooked shrimp. Note: Allow extra prep time for peeling shrimp!"
- Serving Size: 1 (274.9 g)
- Calories 233.8
- Total Fat - 6.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 95.2 mg
- Sodium - 1059.9 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 3.1 g
- Sugars - 0.7 g
- Protein - 14.8 g
- Calcium - 66.8 mg
- Iron - 1.3 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.2 mg
Heat wok (or large skillet) over high heat until a few drops of water evaporate immediately. (If using a nonstick skillet, heat oil over medium-high heat.) Swirl sesame oil in pan to coat.
Add shrimp, and stir-fry 3 minutes or until done. Transfer to a large bowl; cover and keep warm.
Heat olive oil in wok over high heat (medium-high, if using a nonstick skillet).
Add pineapple tidbits and sear over increased heat to caramelize!
Add garlic and ginger; cook 30 seconds or until fragrant.
Stir in cold cooked rice; Stir-fry 1 to 3 minutes or until heated through.
Stir in green onions, and cooked shrimp.
Combine soy sauce and chili-garlic paste in a small bowl; stir into rice mixture. Sprinkle with sesame seeds and cilantro, and serve immediately.
Tips & Variations
- 3-4 cups cold cooked rice