Pineapple Shrimp Fried Rice

Pineapple Shrimp Fried Rice

small pineapple, courtesty Josch13, pixabay.com

Oh, the elegant, beautiful, and delicious Pineapple!

Here is a new recipe (that's sort of a mixture of recipes) that I tried out that was a  hit and tons of fun. It's another Thai based dish, so be sure and do all your prep ahead of time because once you begin, this goes fast.

As many of you know by now, I love spices and sauces and think that certain ones are just outstanding. I am always learning more. As my understanding and use of these expands, I try to name important or essential ones I use in my own recipes. I have listed the ones I used for this dish below in the ingredients.

Note: the recipe below is a big one, good for eight people and great for entertaining, but it doesn't reheat again well, so reduce the size to 1/4th if it's just for two.


Recipe

Ingredients:

10 ounces or large handful of uncooked, peeled raw shrimp –bite size–  or, if like me, you like jumbo shrimp, just cut up (each piece into three) for bite size pieces ahead of cooking

1-1/2 cups of cut pineapple 

2-3 Tbsps grapeseed oil (superior cooking oil)

3-4 cups precooked and refrigerated (24-48 hours) plain Jasmine Rice

Add and mix together:

3 Tbsps soy sauce ( I use gluten free low sodium)

1 Tbsp Red Boat Fish Sauce
(ONLY use Premium Fish Sauce)
(I use different brand Premium Fish Sauces for different dishes. This one is very good in this dish and available at Kroger's and Whole Foods)

2 tsps curry powder (Morton and Bassett is awesome - if you can find it,  keep it with your choices spices! I swear this spice makes this dish unbelievable!)

salt and black and white pepper and a tsp. sugar

Set Aside:

1-3 long sliced Thai peppers and seeds (include seeds with these peppers only)

1-3 Fresno Peppers* (optional) (cut up into thin pieces or chopped small)
(Important Note: Remove Seeds! They will make you choke!)
(*Can substitute with cherry chilis or 1/4 red bell pepper)  (NO seeds with any of these peppers!)

1/4 cup chicken stock or less as needed while cooking

fresh lime zest (1/2 lime)

fresh lime juice (1/2 lime)

1 egg (room temperature)

1 cup fresh bean sprouts

1/3 cup raw whole cashews

salt and black and white pepper


Cut and Prepare and Mix Together:

1-3 grated or julienned carrots

 plus

1-2 cups of assorted small cut vegetables (I used a combination of scizzor-cut fresh snow peas and sweet peas with stick-cut mushrooms and cilantro and added some of my julienned vegetables* in too.  (*see labels)  Whatever is in the fridge can work, some people add in frozen peas, but I like fresh whenever possible.

For Garnish:

Serve with extra Cut Cilantro and Soy Sauce

Prep

1.  Place shrimp (if frozen) in cold water bowl to defrost, then cut into bite size pieces
(or, if fresh, rinse, cut if necessary, and set aside)

2.  Run fingers through cooked rice to unclump with a little drizzle of grapeseed oil - set aside.

3.  Cut Pineapple into pieces and set aside

4.  Cut or Julianne fresh combined-vegetables (as described above)

5.  Assemble other ingredients separately (as described above)

Directions

1.  In wok or large frying pan heat grapeseed oil with liberal salt and black and white pepper at medium high, stir in cashews, turning quickly until light brown - remove with a screened or slotted spoon and set aside on separate plate (can place paper towels on plate to drain)

2.  In same pan, add Thai peppers and Fresno and red peppers stir and press until fragrant but do not burn (about 1 minute), remove with screened or slotted spoon set aside on separate plate.

3.  Add shrimp to the pan and cook until pink and push to side

4.  Crack egg into pan and scramble and push to side of pan

5.  Add vegetable mix to pan and continue quickly stir-frying (the little cut pieces will cook fast) –add a little more oil to the bottom of the pan as needed to keep from sticking or a little chicken stock 1 Tbsp. at a time.

6.  Now add in rice, pineapple chunks, lime zest, and lime juice and return the cashews and cooked peppers to dish and stir egg back in from side, stirring quickly (Note: don't use chicken stock in at this point, after rice is added, or it will become soft. If needed, add a little more grapeseed oil.) Add in bean sprouts.

7.  Add sauce mixture stirring quickly.

Check dish and, if wanted, add extra salt and black pepper to taste

Serve Immediately with Cilantro Garnish and Soy Sauce on Table

For Fun: Serve in Cut Out Pineapple Shells!

Enjoy!

-bbffair