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Pineapple Shrimp Fried Rice
My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. —Bonnie Brien, Pacific Grove, California
Ingredients
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon sugar
- 2 tablespoons peanut or canola oil, divided
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 2 teaspoons minced fresh gingerroot
- 1 garlic clove, minced
- 1 medium sweet red pepper, chopped
- 1 medium carrot, finely chopped
- 1/2 cup chopped onion
- 1 can (20 ounces) unsweetened pineapple tidbits, drained
- 2 cups cooked rice, room temperature
- 6 green onions, chopped
- 1/2 cup finely chopped salted peanuts
- Lime wedges
Directions
- 1. Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan.
- 2. In same pan, heat remaining 1 tablespoon oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.
Nutrition Facts
1-1/2 cups: 491 calories, 18g fat (3g saturated fat), 138mg cholesterol, 513mg sodium, 54g carbohydrate (22g sugars, 5g fiber), 28g protein.
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