Thai Style Pineapple Fried Rice With Shrimp And Cashews Recipes

SHRIMP AND PINEAPPLE FRIED RICE

Steps:

• In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

THAI PINEAPPLE FRIED RICE

Steps:

• Add oil to a wok or large nonstick frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add the shrimp and toss a few times. If the wok becomes too dry, add a little broth or water.
• Push the mixture aside to make room for the eggs. Add the beaten eggs to the wok, and stir fry quickly to cook, as if you are making scrambled eggs. Mix the cooked eggs into the shrimp and shallot mixture.
• Combine the chicken broth, fish sauce, curry powder, and sugar in a small bowl, and add to the wok.
• Add the cashews and stir-fry for 30 seconds.
• Next add the rice to the wok, breaking it up if there are any chunks. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Make sure you continually scoop the rice from the bottom of the pan, tossing like a salad rather than stirring it.
• Add the pineapple, peas, and raisins. Toss to combine, and taste for seasoning. Continue stir-frying for another 1 to 2 minutes. Add half the scallions and toss.
• To serve, sprinkle with the remaining scallion. Serve on a platter or in a pineapple, like they do in Thailand.

THAI-STYLE PINEAPPLE FRIED RICE WITH SHRIMP AND CASHEWS

Steps:

• Pat the shrimp dry with paper towels and season with 1/4 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch skillet or wok over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate. Heat the remaining 1 Tbs. oil in the skillet. Add the onion and cook, stirring frequently with a spatula, until browned on the edges but not completely soft, about 2 minutes. Add the scallion and cook, stirring, until browned and wilted, about 30 seconds. Add the garlic, fish sauce, and chili-garlic sauce and cook, stirring, until aromatic, about 30seconds. Add the rice and cook, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes. Stir in the shrimp and any accumulated juices, the pineapple, cashews, raisins (if using), and soy sauce. Season to taste with more soy sauce or fish sauce. Remove from the heat and stir in the cilantro. Serve garnished with additional cilantro.

THAI SHRIMP FRIED RICE WITH PINEAPPLE

Steps:

• prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
• heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
• add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.

THAI PINEAPPLE SHRIMP FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
• Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
• Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
• Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.