Shrimp and Pineapple Fried Rice
Almost Meatless [1] by Joy Manning and Tara Mataraza Desmond
Ingredients
- 1 large pineapple, cut in half length wise
2 tablespoons vegetable oil
1/2 small onion, but into 1/4 inch dice (about 1/2 cup)
2 cloves, garlic minced (about 1 tablespoon)
1 (1-inch) piece of ginger, peeled and minced
1 small red bell pepper, but into 1/4 inch dice, about (half a cup)
1 cup shopped sugar snap or snow peas
1 Thai chile, seeded and thinly sliced
2 tablespoons soy sauce
2 teaspoons fish sauce
4 cups cold cooked brown or white rice
1/2 shrimp, peeled, deveined, and cute into 1/4-inch pieces
Directions
- Make two bowls form the pineapple halves by arcing out the center, leaving the bottom intact and leaving about a 1/2-inch-think border along the sides. Cut the carved out pineapple into small chunks, discarding the pieces of the tough center core. Set the pineapple shells and he chunks aside.
- Coat a wok or a large sautée pan with the oil and set over medium-high heat. Once the oils shimmering but not smoking, add onion, garlic, ginger, bell peppers, peas, and chili. Stir-fry for about 2 minutes.
- Add the soy sauce, fish sauce, and rice, tossing to incorporate with the other ingredients.
- Add the shrimp, cooking just until done, for about two minutes.
- Remove from the heat and stir in the pineapple chunks. Spoon the rice into the carved out pineapple halves and serve.
Serves 4
Make it family friendly by leaving out the Thai chili. Just sautée the chili separately and add to adult plates depending on desired spiciness.
Information
- Category
- Main Dishes