February 27, 2015

Pineapple Shrimp Fried Rice


Before I discovered the amazingness that is scallion pancakes, crab rangoons, and egg rolls, I used to exclusively eat chicken fried rice covered in soy sauce. Obviously there are many reasons as to why that's not a good idea but long hair, don't care. Now that I've grown up and care a little bit more about what I'm doing to myself, I've looked for alternatives and am happy to have found this recipe from Skinnytaste (Gina, we don't know each other but I love you).  

Aside from deveining the shrimp, this recipe took me under 20 minutes to finish! I used boil-in-a-bag brown rice but I think I'll put in the extra effort next time to cook the rice from scratch because it didn't have that tasty, slightly crunchy texture that you typically find with fried rice. Though the original recipe doesn't call for peas, I added them because they're my favorite.

Pineapple Shrimp Fried Rice
Recipe adapted a tiny bit from Skinnytaste
Serves: 2, Serving Size: 1/2, PointsPlus: 10ish
Ingredients:
  • 3/4 cup brown rice
  • 1 cup fresh pineapple, cut into small pieces
  • 1 cup frozen peas
  • 1 tsp canola oil
  • 1/2 lb small shrimp, cleaned
  • 5 scallions, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded and diced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • Cilantro and Shot sauce for garnish and spiciness
Directions:
  • Cook the brown rice according to the package and set aside
  • Cut the pineapple into small pieces and set aside in a bowl. Cook the peas according to the package directions and add to the bowl with the pineapple
  • Heat the oil in a large, nonstick pan on high heat (use a wok if you have one!). Add shrimp until cooked through and set aside
  • Add the scallions, jalapeno, and garlic to the pan and sauté for about 1 minute. Add in the rice, pineapple, and peas, stirring to thoroughly combine. Add the soy and fish sauces, stirring thoroughly and cook until heated through
  • Split the mixture between two bowls and garnish with cilantro and your preferred hot sauce (in my case, Sriracha!)
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