Make this easy pineapple fried rice a weeknight staple. The combination of sweet and savory works so well together! Although this recipe has a few extra ingredients, it is super easy to put together and the flavors are well worth the extra work!
2 cups Cooked White Rice
1lb of Shirmp, deshelled and deveined
1 Tbsp Black Garlic Shiitake Rub
2 Tbsp Chicken Broth
1 Tbsp Fish Sauce
1 Tbsp Brown Sugar
15oz can Pineapple Chunk, juiced reserved
1/2 Sweet Onion, julienned
1 Red Bell Pepper, julienned
1 Egg, beaten
1 Tbsp Yellow Curry Paste
1/2 cup Cashews
1 Tomato, chopped
2 Scallions, diced
1 Tbsp Hot Sauce
Combine the shrimp and rub. Let set for at least 1 hour.
In a small bowl, combine broth, fish sauce, brown sugar and juice from pineapple can. Stir until sugar dissolves and set aside.
Heat oil in hot wok (or 12 in skillet), add onion and red bell pepper. Cook until onions and peppers start to soften, about 3 minutes.
Add egg and cook until set.
Add yellow curry paste and mash with the back of a spoon to combine.
Add shrimp and cook until they are pink (about 5 minutes). Add rice, pineapple chunks and chicken broth mixture. Stir to combine all flavors. Finish with cashews, tomato, scallions, hot sauce an vinegar to taste.
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