Pineapple Shrimp Fried Rice
Dairy Free / Joy the Baker / Spring / Summer /
I love the combination of sweet and salty in this pineapple shrimp fried rice. Salty soy sauce and sweet pineapple feel like the perfect combination. With loads of shrimp and crispy rice, this dish is a wonderful dinner when served with a green salad and rosé wine.
PREP, COOK, TOTAL TIME
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
8 ounces small raw shrimp, peeled and deveined
1/4 teaspoon salt
fresh ground black pepper
1 teaspoon cornstarch
4 tablespoons LouAna® 100% Pure Coconut Oil, divided
3 large eggs, beaten
2 stalks green onion, minced
4 cups leftover white rice
3/4 cup froze peas and carrots, defrosted
1/2 cup diced pineapple (if canned, then drain the pineapple first)
1 tablespoon soy sauce, plus more to taste
1 teaspoon sesame oil
In a small bowl, toss the shrimp with the salt, pepper and cornstarch. Let rest for 5 minutes at room temperature.
Heat a large sauté pan over medium-high heat. Add 2 tablespoon of coconut oil and swirl to coat pan. Add the shrimp in a single layer to the hot pan. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until almost cooked through. Transfer shrimp to a small plate and set aside.
Reduce heat to medium and add the eggs, stirring constantly to scramble the eggs. When the eggs are almost cooked through, place atop the cooked shrimp and set aside.
Add the remaining 2 tablespoons of coconut oil to the pan and swirl to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir to combine. Spread the rice all around the pan and allow to cook for 1 minute untouched. You’ll hear the rice start to pop. Stir occasionally but allow the rice to fry and brown.
Drizzle the soy sauce into the rice and toss. Add the peas and carrots and pineapple, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients.
Pineapple Shrimp Fried Rice Recipe photo credit: Joy Wilson and Jon Melendez