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Pineapple Shrimp Fried Rice

Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!Pineapple Shrimp Fried RiceI love fried rice, it’s one of my favorite foods! This shrimp fried rice dish is inspired by a Malaysian restaurant I used to frequent before they closed down. You may also like this vegetarian fried rice with edamame, or this low-carb cauliflower fried rice instead.Penang, in Soho used to be one of my favorite places to eat, when they closed down I was so upset. They had the best roti canai appetizer and calamari dish ever!Since they closed, I often remake this stir fry dish at home. If you rather not go through the extra work of hollowing out a pineapple, you could simply serve this in a bowl. I had my friends over for dinner and they were really impressed with this flavors and presentation of this dish. My husband however thought the serving sizes should be larger, so if you’re feeding hungry men, you may want to make extra. The ladies were perfectly happy with this, and it left room for dessert!TipsIt’s best to use leftover cold rice when making fried rice. I love keeping Trader Joe’s frozen brown rice on hand for stir fries, it’s so convenient and makes this dish come together in minutes!Pineapple Shrimp Fried RicePrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minsPineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!3 cups cooked brown rice, from 1 1/2 cups uncooked1 teaspoon oil1 1/4 lb large peeled and deveined shrimp, chopped into chunks1-1/2 cups fresh pineapple, diced (from 2 fresh)5 large scallions, chopped3 cloves garlic, minced1 fresh chili pepper or jalepeno, chopped1 tablespoon soy sauce, or more to taste1 teaspoon fish saucecilantro for garnishCook brown rice according to package directions and set aside to cool.If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.Cut a piece off the bottom of the pineapple halves to create a flat base.Cut the pineapple into small pieces and set aside.Heat a nonstick wok on high heat; when hot add oil.Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice and pineapple and stir a few times.Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.Place into the hollowed out pineapples and garnish with cilantro.Serving: 1/4, Calories: 431kcal, Carbohydrates: 60g, Protein: 34.5g, Fat: 5.5g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 215mg, Sodium: 461mg, Potassium: 0mg, Fiber: 3g, Sugar: 6.5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%Freestyle Points: 8Points +: 9Photo credit: Jess Larson posted May 29, 2019 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:

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