With Chinese New Year underway I’m finding myself craving good, healthy Chinese food at home. Fried Rice has to be a favorite comfort food dish and it’s so easy to prepare. Today I’m sharing Spicy Pineapple Shrimp Fried Rice and I think you’ll love it. Using all fresh ingredients, it is a beautiful dish to the eyes as well as the palate.
Fried rice is something my family always orders when we get take-out food. Though I like it I feel it usually tastes overly oily, leaving me not feeling great after eating it. Many fried rice recipes also use canned ingredients. I’m all for convenience but I can taste the difference and would rather spend an extra 5 or 10 minutes chopping fresh ingredients; it improves the healthy taste and limits additives what often are present in canned foods.
I absolutely love this recipe. When I was making it the smell of ginger, jalapeno and garlic seasoning the pan were irresistible. I typically do not make much seafood being in a landlocked state, it doesn’t cross my mind much. Fortunately Whole Foods offers basically freshly caught seafood and in this case there were several varieties and sizes of shrimp to choose from. I used small shrimp (90-100 ct) which usually can be found cooked but if not they can be steamed for 2-3 minutes or until they begin to turn pink and are finished off in the fried rice.
When making friend rice, prepared chilled rice is used versus freshly made rice. This is a great way to use up leftover rice. It also helps the cooking time as the rice could be made the day prior, refrigerated and is ready when it’s time to cook. When making stir fry dishes or fried rice it’s important to have all the ingredients prepared when the cooking begins. The cooking process is fast and there is not time to break to chop vegetables! With the addition of protein in some form it becomes a great one skillet dish for a fast light meal.
This spicy fried rice is a great meal for busy weeknights or lazy weekends. The beautiful array of colors make the recipe irresistible and packed with great nutrition. It has a wonderful balance of sweet, salty, spicy with some great crunch as well.
- 2 tablespoons Sunflower Oil (or other neutral flavored oil that cooks well on high temperatures)
- 2 large Garlic Cloves, minced
- 1 teaspoon Ginger root, peeled and diced
- 1 Jalapeno Pepper (about 3 ½ inches in length), seeded and diced
- ½ medium Yellow Onion, chopped
- ½ cup Carrot cut into ½-inch cubes
- 1 ½ medium stalks Celery, sliced
- 1 red or orange Bell Pepper, cut into small bite-size pieces
- 1 ¾ fresh Pineapple, cut into small bite-size wedges
- 1 cup 90-100 ct Shrimp, precooked or lightly steamed
- 3 cups prepared, cold Jasmine Rice
- 2 tablespoons Tamari Sauce (can substitute soy sauce if not gluten-free)
- 2 teaspoons Madras Curry Powder
- ½ teaspoon Granulated Sugar
- 2 Scallions, sliced (white and light green portions)
- Garnish: thinly sliced Mint Leaves
- Heat a wok or large skillet on medium-high. Add the oil; when rippling can be observed on the oil’s surface it’s hot (less than 30 seconds).
- Add the garlic, ginger and jalapeno to the wok and stir constantly for 30 seconds.
- Add the onions and stir-cook for 1 minute.
- Add the carrot, celery and bell pepper; cook for 1 minute stirring constantly.
- Add the shrimp and pineapple. Continue to toss with the other ingredients for 30 seconds.
- Add the rice and continue stirring the ingredients together to fully combine and until the rice begins to look glossy; about 2 minutes.
- Stir in the Tamari sauce, curry powder and sugar; combine fully with the rice mixture. Garnish with sliced scallions and mint leaves; serve immediately.