Pineapple Fried Rice Recipe



Ingredients

Ingredients:
2 C cooked white rice (basmati or jasmine), preferrably 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
2 TBSP Pineapple Balsamic Vinegar

1.Combine the shrimp and rub. Let set for at least 1 hour or up to 24 hours.
2. In a small bowl, combine broth, fish sauce, brown sugar and juice from pineapple can. Stir until sugar dissolves and set aside.
3. 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.
4. Add egg and cook until set.
5. Add yellow curry paste and mash with the back of a spoon to combine.
6. 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, hot sauce an vinegar to taste.

Directions

1.Combine the shrimp and rub. Let set for at least 1 hour or up to 24 hours.
2. In a small bowl, combine broth, fish sauce, brown sugar and juice from pineapple can. Stir until sugar dissolves and set aside.
3. 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.
4. Add egg and cook until set.
5. Add yellow curry paste and mash with the back of a spoon to combine.
6. 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, hot sauce an vinegar to taste.