Shrimp and Pineapple Fried Rice

Recently I made my rounds to my two local favorite ethnic grocery stores in the area; El Rey and Lanxiang. I go to these establishments nearly once a week to pick up some really common ingredients that the local food marts charge you an arm and a leg for. Examples being limes, shallots, avocados, and pineapple, among many other unusual ingredients that you will never find at your local grocery store. So as I picked up a pineapple for under two dollars at my local Mexican supermercado, and some really fresh shrimp from the local Asian mart, I thought what could be better than turning this into a killer stir fried rice. After all, my middle child really loves shrimp, and my daughter loves pineapple, and they both love rice, so what better than to try a new dish out on them.

Ingredients:

• 3 tbsp olive oil
• 1 lb of fresh shrimp, deveined, shells removed
• 2 large shallots, diced
• 4 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 cup of chopped pineapple
• 4 Thai chilies, seeds removed, diced
• 1 tbsp honey
• 3 cups of left over rice
• 4 tbsp oyster sauce
• 1 tbsp fish sauce
• chopped peanuts (optional)

Begin by heating a large wok with the olive oil until it begins to lightly smoke. Toss in the garlic, chilies, and shallots and cook for about a minute. Add in the shrimp and cook until light pink. Add in the bell peppers and pineapple, and give a nice stir. Toss in the rice, oyster sauce, honey, and fish sauce, and get your wok moving and grooving, mixing all of the ingredients and warming the rice through.

I presented mine by using half of the pineapple as my serving bowl, topped with some chopped peanuts. It was a real hit. The sweetness of the pineapple and shrimp, and the mild heat from the chilies really balances this dish out, making it a real treat for the dinner table. Needless to say, my kids didn’t want to try it. Oh well, I have to keep trying.

Shrimp and Pineapple Fried Rice

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Ingredients

  

• 3 tbsp olive oil
• 1 lb of fresh shrimp deveined, shells removed
• 2 large shallots diced
• 4 cloves of garlic minced
• 1 red bell pepper diced
• 1 cup of chopped pineapple
• 4 Thai chilies seeds removed, diced
• 1 tbsp honey
• 3 cups of left over rice
• 4 tbsp oyster sauce
• 1 tbsp fish sauce
• chopped peanuts optional

Instructions

 

• Begin by heating a large wok with the olive oil until it begins to lightly smoke. Toss in the garlic, chilies, and shallots and cook for about a minute. Add in the shrimp and cook until light pink. Add in the bell peppers and pineapple, and give a nice stir. Toss in the rice, oyster sauce, honey, and fish sauce, and get your wok moving and grooving, mixing all of the ingredients and warming the rice through.
• I presented mine by using half of the pineapple as my serving bowl, topped with some chopped peanuts. It was a real hit. The sweetness of the pineapple and shrimp, and the mild heat from the chilies really balances this dish out, making it a real treat for the dinner table.