Are you looking for an easy easy easy fried rice recipe? I have posted several on my blog in the past, but this one has a different flavor profile. I thought I would try shrimp and pineapple this time in a recipe, and the results were outstanding. Make sure to use cold white rice. I usually prepare 2 cups of quick cook rice the morning that I plan to make this Asian treat, or make extra rice the night before and keep it cold. The cold rice insures that your dish with not be soggy.
Here is how I made this dish: In a wok, I heated 1 tablespoon oil and added 3 eggs to cook– stirring frequently and breaking them up until done. Remove them from the wok and set aside. Add another 2 tablespoons oil and add 1/2 bag of cleaned shrimp (size 26-30) and cook about 3-4 minutes until done and remove from the wok. Next, add about 3/4 cup chopped carrots and 4 cleaned and chopped green onions (both white and green stems). Stir fry while adding these ingredients: 3 tablespoons soy sauce, 1/2 teaspoon minced ginger, and one cup drained pineapple tidbits.
Next add 1/2 cup frozen green peas and continue to cook for about 3-4 minutes. Add 1-1/2 cups cooked rice and incorporate. Then finally, add the cooked eggs and shrimp to stir fry and finish the dish. Make sure all ingredients are hot before serving. This may take another 4-5 minutes. One of my husband’s favorites.