Shrimp Pineapple Fried Rice (Edit recipe)

Ready in just 30 minutes, shrimp pineapple fried rice is incredibly flavorful with the perfect combination of sweet and savory. Filled with tender shrimp, sweet pineapple and veggies, it's such a fun one-pot meal the whole family will love!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	807
Fat:	12 g
Carbohydrates:	151 g
Protein:	28 g
Cholesterol:	165 g
Sodium:	1351 mg
Fiber:	5 g
Sugars:	5 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 lb Raw Shrimp, peeled, deveined, tail removed
1 Tbsp Toasted Sesame Oil
1 - 2 whole Carrots, julienne cut
1 whole Red Bell Pepper, finely chopped
0.5 tsp Salt, more or less to taste
5 - 6 whole Green Onion (Scallion), chopped
4 cloves Garlic, minced
0.5 Tbsp Ginger Root, minced
3 cups Jasmine Rice, cooked and cooled down
3 Tbsp Low Sodium Soy Sauce
1 cup Pineapple, chopped
0.5 tsp Black Pepper, more or less to taste
2 whole Eggs, beaten

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make sure you have pre-cooked or leftover rice that is completely cooled down ready.
Heat up olive oil into skillet over medium-high heat. Once hot, swirl skillet to evenly coat with oil. Add shrimp to skillet in one single layer, cook for 1-2 minutes, then flip each shrimp with tongs, and continue cooking for 1 to 2 more minutes or until shrimp turn pink and are no longer grey. *cooking time will vary per size of shrimp.
Once cooked, remove shrimp from skillet with tongs, place on plate, let cool for a couple of minutes then chop into bite size pieces. Keep aside.
Add sesame oil to skillet, then add carrots and bell pepper. Season with pinch of salt and black pepper. Cook for 4-6 minutes stirring often with wooden spoon or until veggies are tender.
Reduce heat to medium, add chopped green onions, minced garlic and ginger and mix them in. Cook for about 1 minute.
Then add cold cook rice and stir it in.
Add soy sauce and pineapple to fried rice, and stir it in and continue cooking for 1 to 2 minutes.
Using wooden spoon or spatula, push fried rice to 1 side of skillet. Reduce heat to medium-low, spray empty side with cooking oil if needed, add beaten eggs to empty side, sprinkle with pinch of salt, and start scrambling them for 2 minutes or until no longer runny.
Mix scrambled eggs in with fried rice, add chopped shrimp back, combine everything and continue cooking stirring a few times for about 2-3 minutes. Remove from heat, adjust salt and black pepper if needed, garnish with chopped green onions, and serve. Enjoy!

Notes

Low-Sodium Soy Sauce: can be replaced with lite tamari or coconut aminos. Storage: leftovers can be stored refrigerated in an airtight container for up to 3 days.