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Thai Shrimp and Pineapple Fried Rice Recipe

   
 

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     Thai Shrimp and Pineapple Fried Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   35 min

Ingredients
8 oz shrimp (about 14), shelled and deveined
3/4c jasmine rice
2 cloves garlic, minced
1 1/2 c of water
1 lime
2Tb cashews
2Tb soy sauce
 
1Tb Sambal Oelek
Salt
Pepper
EVOO
1 scallion
1/2c big cubed pineapple
1 to 1/2 carrots

Instructions
Mince the garlic. Zest the lime and then quarter the lime. Heat 2Tb of EVOO on medium high heat in a medium size saucepan until hot. Add the garlic and cook until fragrant and toasted. Add rice, lime zest, water and pinch of salt. Bring to a boil. Then cover pot and simmer on low heat for 13 minutes until rice is tender and liquid has been absorbed.
Roughly chop the cashews. Thinly slice carrots (round shape) and set aside. Chop scallions, separating the white from the green part and set aside. Combine shrimp in a small bowl with a little bit of soy sauce, set aside. Dice pineapples into small cubes and set aside. Heat a large dry pan on medium heat. Add cashews and toast until lightly browned. Transfer cashews to a bowl and set aside. Wipe out pan.
In the same pan, heat 2 Tb of EVOO on medium heat until hot. Add carrots and cook for 2-3 minutes until softened. Then add white part of scallions until fragrant. Add shrimp and cook undisturbed in a single layer to get a nice caramelized layer 2 minutes. Then flip. Add pineapple and stir until pineapple is warmed. Season with pepper.
Add cooked rice, remaining soy sauce, cashews, juice of 2 lime wedges, and sambal oelek to pan. Stir until combined and heated through. Plate, garnish with green scallions and remaining lime wedges.


Originally Submitted
2/9/2015





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