Shrimp Fried Rice with Pineapple and Toasted Coconut
Ingredients
The sauce
-
2
Tbsp
soy sauce
-
2
Tbsp
sriracha
-
1
Tbsp
brown sugar
The main ingredients
-
20
oz
can pineapple chunks in juice
-
½
bunch
green onions
-
4
large
eggs
-
¼
cup
unsweetened coconut shreds
-
3
Tbsp
cooking oil
-
½
lb
peeled and deveined shrimp (51/70 count)
-
4
cups
day-old cooked jasmine rice
-
1
handful
fresh cilantro (optional)
Instructions
- Prepare the sauce by mixing soy sauce, sriracha, and brown sugar.
- Drain the pineapple and slice the green onions.
- Whisk the eggs in a bowl until smooth.
- Toast the coconut in a skillet over medium heat until golden brown, then set aside.
- Add 1 Tbsp of oil to the skillet, cook the shrimp until pink and opaque, then remove.
- Add another Tbsp of oil, scramble the eggs until set, then remove.
- Cook the drained pineapple and lower half of the green onions in the skillet until warmed, then remove.
- Add the last Tbsp of oil, then add the cold cooked rice, cooking until heated through and slightly golden.
- Return the shrimp, eggs, pineapple, and green onions to the skillet, pour the sauce over, and stir to combine.
- Top with toasted coconut, remaining green onions, and cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
514
Total fat
22g
Total carbohydrates
79g
Total protein
25g
Sodium
1387mg
Cholesterol
0mg
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