Pineapple Fried Rice
Ingredientsfor 2
480
Cal
24g
Protein
58g
Carbs
16g
Fat
- 14 cups cold cooked jasmine rice
- 21 cup fresh pineapple, cut into 1/2-inch cubes
- 38 oz medium shrimp, peeled and deveined
- 41/2 cup frozen peas
- 51/2 cup cashews, toasted
- 63 large eggs
- 74 tablespoons vegetable oil
- 84 cloves garlic, minced
- 91 medium onion, diced
- 103 tablespoons fish sauce
- 111 tablespoon curry powder
- 121 tablespoon soy sauce
- 131 teaspoon sugar
- 14Green onions and fresh cilantro for garnish
- 15Optional: 1 whole pineapple halved for serving bowl
Instructions
- 1
Heat wok over high heat until smoking. Add 2 tablespoons oil and shrimp, cook 2 minutes until pink, remove. Add remaining oil, garlic, and onion, stir-fry 2 minutes until golden.
- 2
Add curry powder and stir-fry 30 seconds until fragrant — the curry powder will bloom and turn the oil golden yellow. Push vegetables to the side, add eggs and scramble until just set.
- 3
Add cold rice, breaking up any clumps. Spread across the wok and let sit undisturbed for 1 minute to develop toasted bits on the bottom, then toss. Season with fish sauce, soy sauce, and sugar.
- 4
Add pineapple, frozen peas, and shrimp back to the wok. Toss together over high heat for 2 minutes. The pineapple should be warm but not falling apart — its natural sweetness and acidity balance the savory fried rice perfectly.
- 5
Stir in cashews. Serve inside a hollowed pineapple half (optional), garnished with green onions and cilantro.