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Shrimp and Pineapple Fried Rice

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 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

  • In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm.
  • 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.
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