First of all… I just have to say THANK YOU to my cute little brother and sis-in-law. They got me one of these for my birthday in the spring… (It just came about a month ago. There were complications with delivery. :)
Jealous? You should be. Aren’t they good to me!!! It has been so fun to experiment with and it’s just so nice to have light is my light-lacking apartment. THANK YOU!!!
Second of all… this is a really yummy version of fried rice. A real twist. Shrimp is growing on me. My friend shared a bag with me as they were cleaning out and moving, so it has been fun to experiment. Texture is a big thing for Doug and he wasn’t quite ready for the peanuts and pineapples, and though he knows better then to tell me so , I could tell it wasn’t his favorite. I however, really liked it. So you just never know until you try it out, I guess. :) (I also threw some ham and tomatoes in there.)
Shrimp and Pineapple Fried Rice Recipe (Taste of Home)
- 2 eggs
- 1 small onion, chopped
- 1 teaspoon canola oil
- 3 garlic cloves, minced
- 3 cups cooked instant brown rice
- 1 can (20 ounces) unsweetened pineapple chunks, drained
- 1/2 pound cooked medium shrimp, peeled and deveined
- 1/2 cup chopped cashews
- 1/2 cup frozen peas, thawed
- 2 green onions, sliced
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 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. Yield: 6 servings.
Nutrition Facts: 1-1/3 cups equals 342 calories, 10 g fat (2 g saturated fat), 128 mg cholesterol, 521 mg sodium, 46 g carbohydrate, 4 g fiber, 16 g protein.