One of my top three takeout/delivery dishes has got to be shrimp fried rice. It’s another satisfying yet yummy dish. Of course, when I make it at home, I use a bit less soy sauce to avoid the extra sodium. You can always cater that to your preference and add more or less depending on your dietary requirements.
The spin on this dish is the sweet and spicyness of it. We have the juicy shrimp, the sweet pineapple and the spicy chili sauce – the perfect combination.
If you don’t have a pineapple on hand, you can substitute in some raisins. Also, I love using leftover brown rice for this recipe.
Thai Style Shrimp and Pineapple Fried Rice
- 1 lb wild shrimp, peeled + deveined
- 1 tsp tapioca flour (or cornstarch)
- 1 tsp salt
- black pepper to taste
- sesame oil (or vegetable oil)
- 3 eggs, beaten with some salt
- 1 red bell pepper, seeded + diced
- 1.5 cups fresh pineapple, diced
- 4 scallions, diced
- 1/2 cup raw cashews
- 3 cups brown rice, cooked
- 1 tbs soy sauce
- 1 tsp chili garlic sauce (or Sriracha)
- Garnish with more scallions, lime juice or cilantro
- Toss the shrimp in a bowl with the corn starch, salt + pepper to taste. Heat 2 tbs of the oil in a large deep skillet or wok, on medium high. When it gets hot, add the shrimp and cook one or two minutes per side. Remove from pan.
- Add 1 tsp oil to the pan and on medium heat, cook your eggs, quickly swirling around the pan, until almost set. Remove from the pan. Add 1 tablespoon oil to the pan and cook your bell pepper and pineapple until caramelized – about 4-5 minutes. Add the scallions for the last 1 minute. Remove everything from the pan. Add 2 tsp oil and then the cashews – cook stirring constantly, until lightly browned – about 30 seconds. Add your cooked rice and toss. Next add in everything else you made prior and the soy sauce and chili garlic sauce and toss EVERYTHING. Taste and season with salt and pepper, if needed.