Pineapple Fried Rice
A complete meal. Sweet and savory rice with shrimps and a bit of a crunch from the roasted cashews.
Equipment
- Wok or wide pan
- knife
- cutting board
- Spoon to scoop the pineapple flesh
Ingredients
- 1 cup fresh pineapple chunks
- 3 tablespoons oil
- 1 small yellow onion, finely chopped
- 2 Roma tomatoes, deseed, small diced
- 1/2 teaspoon turmeric, for color
- 1/2 pound raw shrimps, peeled, deveined, sliced
- 1/2 cup unsalted roasted cashews
- 2 cups cooked rice
- 2 tablespoons soy sauce
- 2 stalks green onions, sliced
- 1/2 cup chopped cilantro, for garnish
Instructions
- If you're using the whole fresh pineapple, cut it in half first. Then, cut around the pineapple and cut it again in sections. Scoop the pineapple flesh with a spoon and cut them into small chunks. Drain the liquid out, set it aside.
- Heat a wok or wide pan with oil, add the onion, saute for a minute or until tender. Add the garlic and saute for another minute or until aromatic.
- Add the tomatoes and pineapple chunks, stir, cook for a minute or until the pineapple are tender. Add turmeric (for color), continue stirring until well combined.
- Add the shrimps, stir, cook until opaque or until they curled. Add cashews, soy sauce, green onions, stir to combine. Add the rice, continue stirring until well heated. Garnish with cilantro. Serve warm.
Notes
- If you're using chicken, get 1/2 cup rotisserie chicken and shred them before adding to the rice.
- If you're using tender cut beef, get 1/2 pound, cut them into thin slices then cook to the desired doneness before adding to the rice.
- You may also use ground pork or ground beef. Use about 1/2 a pound and brown them first before adding to the rice.
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