25 Oct Pineapple Shrimp Fried Rice
This meal is super easy to cook up. It takes just under 20 minutes to make. Perfect for any night of the week! This dish is packed with flavour – the perfect mix of sweet and savoury
| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
people
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Ingredients
- 3 cups rice of your choice cooked and cooled
- 3 cloves of garlic, minced
- 1/2" finely grated ginger
- 1 tbsp sesame oil
- 1 pound thawed shrimp - deveined and peeled if tail is on you can remove it
- 1.5 cups frozen veggies of your choice - I used a medley of carrots, Lima beans, peas and corn
- 1/2 medium onion, diced
- 1 tbsp low sodium soy sauce feel free to add in Braggs liquid aminos
- 1 tbsp oyster sauce
- 2 tsp sriracha
- 1/2 cup chopped fresh pineapple
- 1 scallion diced
- 2 tbsp chopped cilantro for garnish optional
- Fresh black pepper
Ingredients
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Instructions
- Thaw shrimp according to package instructions.
- Place a skillet on medium heat, add in sesame oil, 2 cloves of minced garlic and grated ginger. Cook for a few min until shrimp is cooked through, just until shrimp turns pink. Do not overcook. Once shrimp is done cooking transfer the shrimp to a plate.
- Add skillet back on medium heat and add in diced onion and remaining minced garlic. Cook until onions are translucent about 3-5 minutes. Add in frozen veggies and mix. Add in cooked rice and mix until veggies and rice and combined. Add in chopped pineapple.
- Stir in soy sauce, oyster sauce, and fresh black pepper. Taste and adjust seasoning as needed.
- Add cooked shrimp back in and mix. Add in sriracha and top with sliced scallions and cilantro. Serve and enjoy!
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