Pineapple Shrimp Fried Rice

It’s been a long time since I’ve had fresh pineapple; mainly because it’s such a hassle to cut pineapple. But this time I didn’t have to pluck out those black thingies.

*Not included in the photo, but I like to put a few sprinkles of pork floss over the rice and then eat it.

[100% organic & sustainable farmed shrimp]

  • 1½ cups uncooked white rice (jasmine)
  • 1 TBS oil
  • 4 scallions, finely chopped
  • 4 cloves garlic, minced
  • 2 fresh chili pepper, finely chopped
  • 1 TBS fish sauce
  • 3 limes, juiced
  • 2 tsp shrimp roe infused soy sauce, or more to taste
  • 1¼ lbs shrimp, shelled and deveined
  • 1½ cups fresh pineapple, cut into small chunks
  • 1 bell pepper, chopped into small square pieces
  • ½ cup pine nuts
  • Salt & pepper
  • Cilantro for garnish

Cook rice but don’t make the rice too moist and sticky. Then allow rice to cool. For the shrimp, take 1 lb and chop them into chunks.

Cut the pineapple in half and hollow out both halves to make two bowls. Slice a piece off the bottom of the pineapple halves to create a flat base. Then cut the pineapple into small chunks and set aside.

In a non-stick pan on high heat, cook shrimp for 2 minutes until almost thoroughly cooked. Season with salt & pepper and the lime juice then set aside.

Heat a wok on high heat, then add oil. Add the scallions, chili, and garlic to the wok. Sauté for 1 minute, then add the rice, bell peppers, and pineapple and stir a few times. Add shrimp roe infused soy sauce and fish sauce, constantly stir, and mix the shrimp and nuts, and cook for another 1-2 minutes.

Place in hollowed out pineapple and garnish with cilantro.

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