- Pineapple Shrimp Fried Rice.jpg (41.05 KiB) Viewed 453 times
Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 491 cals, 21g fat (of which 3g saturates), 22g sugar and 0.5g salt per portion.
Ingredients
- 2 tbsp reduced sodium soy sauce
- 1 tsp curry powder
- ½ tsp sugar
- 2 tbsp peanut or canola oil, divided
- 450g (1lb) uncooked shrimp (approximately 31 - 40 shrimps), peeled and deveined
- 2 tsp minced fresh gingerroot
- 1 garlic clove, minced
- 1 medium sweet red pepper, chopped
- 1 medium carrot, finely chopped
- ½ cup chopped onion
- 560g (20oz) unsweetened pineapple tidbits, drained
- 2 cups cooked rice, room temperature
- 6 green onions, chopped
- ½ cup finely chopped salted peanuts
- Lime wedges
Method
1. Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tbsp oil over medium - high heat; stir fry shrimp until they turn pink, 2 - 3 minutes. Remove from pan.
2. In same pan, heat remaining 1 tbsp oil over medium - high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions.
3. Sprinkle with peanuts; serve with lime wedges.
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