Pineapple Shrimp Fried Rice Recipe

Ingredients

• 3-4 Tbsp. avocado oil or other high-heat oil
• 3 large eggs, beaten
• 1 lb. (26-30 count) shrimp, peeled and deveined
• 2 cups chopped fresh pineapple
• 1 red bell pepper, diced
• 1 cup chopped green onions, white and green parts
• 3 garlic cloves, minced
• 4 cups chilled day-old rice
• 2-3 Tbsp. soy sauce, plus more to taste
• 2-3 tsp. Sriracha, plus more to taste
• 1 lime, juiced
• Chopped fresh cilantro, to taste
• Kosher salt and fresh black pepper
• Sesame oil, optional

Instructions

1. 1

   In a large bowl, toss the shrimp with 1/4 teaspoon salt and 1/4 tsp. black pepper. Set aside.

2. 2

   In a large non-stick skillet or a large wok heat 1 tablespoon of oil over medium heat. Add the whisked eggs and cook, stirring, until the eggs are scrambled and lightly set. Transfer to a plate and if necessary, wipe the skillet with a paper towel.

3. 3

   Increase the heat to a medium-high and add 2-3 tablespoons of oil. When the oil is hot, add the shrimp to the pan in a single layer. It should immediately sizzle on contact. Make sure not to overcrowd the shrimp. Cook for 1 minute per side. Transfer to a plate.

4. 4

   Add pineapple and bell peppers and cook undisturbed for 3 minutes. If necessary, add more oil to the pan. Stir the pineapple mixture and continue cooking for an additional 2 minutes. The pineapple should be caramelized and the peppers tender. Add green onions and garlic. Cook, stirring, until fragrant, about 30 seconds.

5. 5

   Stir in rice and cook for about 1-2 minutes until heated through, while breaking up the rice with a spoon. Add soy sauce and Sriracha. Taste and season with salt and pepper as needed.

6. 6

   Stir in scrambled eggs and shrimp. Squeeze 1/2 lime juice over the rice and add chopped cilantro. Taste and if necessary, add more soy sauce, Sriracha, or lime juice. Optional, add 1-2 teaspoons of sesame oil over the rice right before serving.