I adore all Asian cuisine–and one of my favorite dishes to order is a variation of traditional fried rice from a Thai restaurant near my apartment. Their version incorporates scallions, pineapple, and tomatoes, and in my mind, is absolutely perfect.
Rarely do I decide to recreate Asian takeout dishes at home. But Doug was away one weekend, so I decided to try this fried rice recipe (originally from skinnytaste.com). The flavors are perfect together: Pineapple, brown rice (so it’s “healthier” than the traditional version), scallions, and shrimp. And it even adds a bit of a kick if you decide to throw in chile peppers or jalapeno (which I did not).
PINEAPPLE SHRIMP FRIED RICE
1½ cups (uncooked) brown rice
1 teaspoon vegetable or canola oil
1¼ pounds shrimp, shelled, de-veined, and chopped into chunks
1½ cups fresh pineapple, cut into small chunks
5 large scallions, chopped
3 cloves garlic, minced
1 fresh chili pepper or jalepeno, chopped (optional)
2 teaspoons soy sauce (or more to taste)
1 tablespoon fish sauce
- Cook the brown rice according to the package and set aside to cool.
- Heat a non-stick wok or skillet on high heat. When hot, add oil.
- Add shrimp and cook a few minutes until almost cooked though. Set shrimp aside.
- Add the scallions, pepper (if using), and garlic to the wok.
- Saute for about a minute, then add the rice and pineapple and stir a few times. Add the soy sauce, fish sauce, and shrimp, and stir to mix all of the ingredients. Cook for another 30 seconds.
- Garnish with cilantro and serve.