Pineapple and Shrimp Fried Rice

Pineapple, Shrimp, and Cashew Fried Rice (serves 4):

  • 2 cups dry jasmine rice, cooked and left in the fridge overnight
  • 1/2 onion, minced
  • 4 cloves garlic, minced
  • 10 red thai chiles, minced (or to taste)
  • 2 tsp shrimp paste (a.k.a. belecan or terasi)
  • 1/2 shrimp, roughly chopped
  • 1/4 cup cashews, roughly chopped
  • 1/2 pineapple, finely chopped
  • 1 egg
  • 2 tbsp fish sauce
  • 1 tsp dark soy sauce
  • 1 cup cilantro, chopped
  • oil

Heat the oil in a wok, cook onion, garlic, chiles, and shrimp paste until fragrant. Add the shrimp, when partially cooked, add cashews. Cook a moment longer then add pineapple. When some of the excess juice has evaporated, stir in the rice. When well coated in the oil, push some rice aside on the bottom of the wok and crack the egg onto it. When mostly set, stir in, then add the fish sauce and dark soy sauce. When uniformly colored, add cilantro.


About tandooritaco

This is a blog about food.
This entry was posted in fast, rice, seafood, southeast asian. Bookmark the permalink.

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