Description
A delightful dish that combines sweet and savory flavors with juicy shrimp and tropical pineapple.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound shrimp, peeled and deveined
- 1 cup fresh pineapple, diced
- 1/4 cup green onions, sliced
- 1 medium bell pepper, diced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 2 eggs, beaten
- Salt and pepper to taste
- 1 tablespoon cooking oil (for frying)
Instructions
- Cook the jasmine rice according to package instructions and let it cool slightly.
- In a large skillet or wok, heat the cooking oil over medium-high heat, add the shrimp, season with salt and pepper, and cook until pink and opaque.
- In the same skillet, add more oil if needed, then add minced garlic and diced bell pepper, sautéing until fragrant.
- Add the pineapple chunks and cook for another minute.
- Increase heat, add cooled jasmine rice, and stir-fry until crispy and golden brown.
- Push the rice mixture to one side, pour in the beaten eggs, scramble until cooked, then mix into the rice.
- Return the cooked shrimp, add soy sauce and sesame oil, and stir until well combined and heated through.
Notes
- For gluten-free, use tamari instead of soy sauce.
- For a vegetarian version, omit shrimp and add more vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of water to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Shrimp, Pineapple, Fried Rice, Bowl, Asian Cuisine