Pineapple Fried Rice

• servings: 2 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

12 oz extra-large shrimp (24 shrimp), peeled and deveined, thawed if frozen

Salt

3 large eggs, lightly beaten

3 tablespoons vegetable oil, divided

⅔ cup finely chopped shallots (from 3 to 4 shallots)

4 cups cooked cold jasmine rice (day-old or microwavable rice is best)

2 tablespoons soy sauce

4 teaspoons fish sauce

1½ teaspoons curry powder

2 teaspoons sugar

¼ teaspoon ground white pepper

1 cup diced fresh pineapple

1/2 cup roasted salted cashews (optional)

4 scallions, light and dark green parts, finely sliced

Directions

Season the shrimp with a pinch of salt.

In a small bowl, whisk together the eggs and ⅛ teaspoon salt.

Heat 1½ tablespoons of the oil in a large nonstick skillet over medium heat. Add the shrimp and cook until just opaque, 1 to 2 minutes per side. Transfer to a plate, leaving the oil in the skillet.

Add the eggs to the skillet and scramble until just cooked. Transfer to the plate with the shrimp (they’ll get added back to the dish together).

Add the remaining 1½ tablespoons of oil to the pan. Add the shallots and cook, stirring constantly, until slightly softened and fragrant, about 1 minute.

Add the rice and cook, breaking up any clumps with a wooden spoon or spatula, until heated through, a few minutes. Add the soy sauce, fish sauce, curry powder, sugar, white pepper, and ⅛ teaspoon salt. Toss until the rice is evenly coated and fragrant.

Add the pineapple, cashews (if using), scallions, cooked shrimp, and scrambled eggs. Toss until everything is warmed through. Taste and adjust seasoning, if necessary. Serve warm.

Nutrition

• Calories: 571 kcal
• Total Fat: 21 g
• Saturated Fat: 4 g
• Cholesterol: 255 mg
• Sodium: 1120 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 32 g