Pineapple Fried Rice

Ingredients

• 1-3 tablespoons (15-45ml) canola oil
• ½ pound (225g) jumbo shrimp, (peeled and deveined)
• 1 cup (225g) fresh pineapple, (chopped)
• 1 teaspoon (4-5g) minced ginger
• ½ medium onion, (sliced)
• 2 green onions, (chopped)
• 2 teaspoons (10g) minced garlic
• ¼-½ teaspoon (.5-1g) curry powder
• 3 large eggs, (lightly beaten )
• 2 cups (240g) cooked long-grain rice ((I used basmati))
• 1 cup (135g) peas and carrots ((frozen is fine))
• 2 tablespoons (30ml) or more soy sauce ((or 3 tablespoons (45ml) low-sodium soy sauce))
• hot sauce (to taste (sriracha or your favorite hot sauce))
• salt (to taste)

Steps

1. 1

   Heat a large wok or skillet with a tablespoon of canola or vegetable oil on medium-high heat.

2. 2

   Add shrimp and stir fry for 3-4 minutes or until slightly pink. Remove shrimp and set aside.

3. 3

   Pour in about one tablespoon of oil, then add pineapple, ginger, onions, green onions, garlic, and curry powder.  Stir fry for 3-4 minutes. Push vegetables to the side.

4. 4

   Add another tablespoon or more of oil, then add the egg mixture, and cook without stirring for 5-10 seconds or until the eggs are set on the bottom and slightly cooked.

5. 5

   Add rice and cook for a minute or two, stirring quickly and constantly.

6. 6

   Add the cooked shrimp, peas, carrots, soy sauce, and hot sauce. Continue stirring until ingredients have heated through.

7. 7

   Adjust seasonings with salt, pepper, and soy sauce if necessary.

8. 8

   Remove from heat and garnish with chopped scallions and cilantro. Serve hot with lime wedges.