Spicy Pineapple Shrimp Fried Rice

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings Aproximately 7 cups fried rice.

Calories 300kcal

Author Toni Dash

Ingredients

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

Instructions

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.

Nutrition