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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