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Shrimp and Pineapple Fried Rice

Source of Recipe

Lynne Van Wagenen at tasteofhome.com


Recipe Introduction

This recipe needs some work – it was a bit bland. We really liked the combination of shrimp and pineapple, though – so it’s worth saving. Next time I will double the hoisin, add LOTS of ginger, a little more soy sauce and probably a few dashes of fish sauce. I will also probably up the shrimp to a full pound. Since Mike tries to be careful of carbs, I served this as a side dish with fish, but you could certainly serve this as a main course. This is a very easy dish. The ingredient list is long, but once you get your mise en place, the whole dish goes together in minutes. UPDATE: I worked with the leftovers a little bit. Added more hoisin, fresh ginger, soy and fish sauce. It really made a HUGE difference and we ended up really enjoying this.

List of Ingredients

2 eggs
1 small onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
3 cups cooked rice
1 can (20 ounces) unsweetened pineapple chunks, drained
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup chopped cashews
1/2 cup frozen peas, thawed
2 green onions, sliced
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon pepper



Recipe

In a small bowl combine the soy sauce, hoisin, sugar, sesame oil and pepper. Set aside.

Whisk eggs in a small bowl. Heat a very large nonstick skillet coated with cooking spary over medium heat. Add the eggs to the pan, swirl to distribute on the bottom and cook until done. Chop them up a little bit with a spatula and set aside. Wipe out the pan and add the oil Sauté the onion until tender. Add the garlic and green onion; cook one minute longer. Add the rice, pineapple, shrimp, cashews and peas. Stir the soy sauce mixture into the rice. Add the eggs. Taste and adjust seasonings.

NOTE: This will serve 6 as a main course. You’ll get many more side dish servings, of course