Shrimp and Cashew Pineapple Fried Rice
Shrimp and Cashew Pineapple Fried Rice
Ingredients
For the Fried Rice
- 1 pound large shrimp, peeled, deveined, tails on or off
- 4 cups cooked jasmine rice, chilled, preferably day-old
- 1 1/2 cups fresh pineapple, diced into 1/2-inch pieces
- 1/2 cup cashews, roasted, unsalted
- 1/2 red bell pepper, diced
- 3 green onions, sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 eggs, lightly beaten
- 3 tablespoons vegetable oil, divided
For the Sauce
- 3 tablespoons soy sauce, low sodium
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, sesame oil, and white pepper. Set aside.
⏱️ 3 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from the wok and set aside.
⏱️ 5 min
- 3
Add 1/2 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and scramble until just set, breaking them into small pieces. Remove eggs from the wok and set aside with the shrimp.
⏱️ 2 min
- 4
Add the remaining 1 1/2 tablespoons of vegetable oil to the wok. Add the white parts of the green onions, minced garlic, and grated ginger. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Add the diced red bell pepper and pineapple to the wok. Cook for 2-3 minutes, stirring occasionally, until the bell pepper begins to soften slightly.
⏱️ 3 min
- 6
Add the chilled cooked jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, allowing the rice to heat through and get slightly crispy.
⏱️ 4 min
- 7
Pour the prepared sauce over the rice mixture. Stir well to ensure the rice is evenly coated. Continue to stir-fry for another 1-2 minutes.
⏱️ 2 min
- 8
Return the cooked shrimp and scrambled eggs to the wok. Add the cashews and green parts of the green onions. Toss everything together gently until heated through.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh cilantro and lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Cashew Pineapple Fried Rice
For the Fried Rice
- 1 pound large shrimp, peeled, deveined, tails on or off
- 4 cups cooked jasmine rice, chilled, preferably day-old
- 1 1/2 cups fresh pineapple, diced into 1/2-inch pieces
- 1/2 cup cashews, roasted, unsalted
- 1/2 red bell pepper, diced
- 3 green onions, sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 eggs, lightly beaten
- 3 tablespoons vegetable oil, divided
For the Sauce
- 3 tablespoons soy sauce, low sodium
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, sesame oil, and white pepper. Set aside.
⏱️ 3 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from the wok and set aside.
⏱️ 5 min - 3
Add 1/2 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and scramble until just set, breaking them into small pieces. Remove eggs from the wok and set aside with the shrimp.
⏱️ 2 min - 4
Add the remaining 1 1/2 tablespoons of vegetable oil to the wok. Add the white parts of the green onions, minced garlic, and grated ginger. Sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Add the diced red bell pepper and pineapple to the wok. Cook for 2-3 minutes, stirring occasionally, until the bell pepper begins to soften slightly.
⏱️ 3 min - 6
Add the chilled cooked jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, allowing the rice to heat through and get slightly crispy.
⏱️ 4 min - 7
Pour the prepared sauce over the rice mixture. Stir well to ensure the rice is evenly coated. Continue to stir-fry for another 1-2 minutes.
⏱️ 2 min - 8
Return the cooked shrimp and scrambled eggs to the wok. Add the cashews and green parts of the green onions. Toss everything together gently until heated through.
⏱️ 2 min - 9
Serve immediately, garnished with fresh cilantro and lime wedges.
⏱️ 1 min