Shrimp and Pineapple Fried Rice
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Pineapple chunks give fried rice a tropical twist, while shrimp and cashews turn this simple favorite into a restaurant-quality meal everyone will love. —Lynne Van Wagenen, Salt Lake City, Utah
Ingredients
-
2 large eggs
-
1 small onion, chopped
-
1 teaspoon canola oil
-
3 garlic cloves, minced
-
3 cups cooked instant brown rice
-
1 can (20 ounces) unsweetened pineapple chunks, drained
-
1/2 pound cooked medium shrimp, peeled and deveined
-
1/2 cup chopped cashews
-
1/2 cup frozen peas, thawed
-
2 green onions, sliced
-
3 tablespoons reduced-sodium soy sauce
-
1 tablespoon hoisin sauce
-
1 teaspoon sugar
-
1 teaspoon sesame oil
-
1/4 teaspoon pepper
Directions
-
1.
In a small bowl, whisk eggs. Heat a large skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm.
-
2.
In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.
Nutrition Facts
1-1/3 cups: 342 calories, 10g fat (2g saturated fat), 128mg cholesterol, 521mg sodium, 46g carbohydrate (13g sugars, 4g fiber), 16g protein.
© 2024 RDA Enthusiast Brands, LLC