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Pineapple + Shrimp Fried Rice, quick + easy

Source of Recipe

Rhonda Parkinson,


Recipe Link: chinesefood.about.com/od/ricefried/r/pineapplerice.htm

An easy dish for busy weeknights.

Pineapple + Shrimp Fried Rice, quick + easy

1 cup small cooked shrimp, cut in 1/2 , if desired
8 rings canned pineapple, drained, cut into wedges
1/2 carrot, grated
1 sweet red bell pepper, cut into bite sized
1/2 yellow onion, chopped
1 green onion, (scallion type), finely chopped
1 – 2 tablespoons canned hot Japaleno peppers, chopped
2 tablespoons oil for stir-frying, or as needed
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cups cold cooked rice, scented jasmine or basmati if possible
1 to 2 tablespoons light soy sauce
1 teaspoon curry powder, or to taste
...(Indian curry powders, such as Madras, are good)
Sugar, to taste
Garnish as desired

Heat a wok or frying pan over medium to medium-heat. Add the oil,
rotating the pan so that it coats the bottom and sides.
When the oil is hot, add the garlic, ginger and chopped Jalapenos.
Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute,
then add the red bell pepper and the grated carrot. Add the pineapple
and the shrimp. Stir-fry briefly.
Add the rice, and cook for about 2 minutes, continually stirring and
tossing until it becomes shiny. Stir in the soy sauce.
Stir in the curry powder and sugar. Taste and adjust the seasoning
if desired. Stir in the green onion or use as a garnish. Serve hot.
Serves 2 as a main dish, or 4 - 6 as a side dish.

Garnish Suggestions:
toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.