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©2016 Just Tapped Gourmet Oil & Vinegar

Pineapple Fried Rice

May 20, 2019

We made this for one of our Tuesday lunches and it was a huge hit.

 

Ingredients

  • 2 C cooked white rice (basmati or jasmine), preferrably day old

    1 pound of shrimp (15-20 count / pound)

    1 TBSP Black Garlic Shiitake Rub

    2 TBSP Chicken Broth

    1 TBSP Fish Sauce

    1 TBSP brown sugar

    1 - 15oz can pineapple chunks (reserve the juice)

    1/4 C Roasted Shallot Olive Oil

    1/2 sweet onion, julienned

    1 red pepper, julienned

    1 egg, beaten

    1 TBSP yellow curry paste

    1/2 C cashews

    1 tomato chopped

    2 scallions, chopped into 1/2 inch lengths

    1 TBSP hot sauce

    2 TBSP Pineapple Balsamic Vinegar

     

     

Instructions

  1. 1.Combine the shrimp and rub. Let set for at least 1 hour or up to 24 hours. 

    2. In a small bowl, combine broth, fish sauce, brown sugar and juice from pineapple can. Stir until         sugar dissolves and set aside.  

    3. Heat oil in hot 12-inch skillet (or wok), add onion and red bell pepper. Cook until onions and peppers start to soften, about 3 minutes. 

    4. Add egg and cook until set. 

    5. Add yellow curry paste and mash with the back of a spoon to combine. 

    6. Add shrimp and cook until they are pink (about 5 minutes). Add rice, pineapple chunks and chicken broth mixture. Stir to combine all flavors. Finish with cashews, tomato, scallions, hot sauce an vinegar to taste. 

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