Island Shrimp Fried Rice
Notes: This dish is easy and delicious--it's nutritious as well as delicious.
Number of Servings: 4
1 pound shrimp, peeled and deveined
6 Tablespoons olive oil
2 large eggs
1 medium onion, chopped
1 red bell pepper, chopped
1 1/2 cups frozen peas and carrots
1 clove garlic, finely diced
4 cups cooked white rice
1 small can pineapple chunks in juice
3 green onions, chopped and divided
1/2 cup cashew halves
1/2 cup cilantro, chopped
1/3 cup soy sauce
In a medium saute pan, add 2 Tablespoons olive oil and cook shrimp 3-4 minutes until just pink.
Remove from heat and set aside.
Remove shrimp, and using same pan, add eggs and scramble.
Set those aside as well.
Chop shrimp into 1/4-inch pieces.
In a hot wok, or large skillet, add remaining olive oil.
Add chopped onion and bell peppers; cook 2-4 minutes or until onions are translucent.
Add peas and carrots then cook for another 2 minutes.
Add garlic and stir for 30 seconds.
Add cooked rice and stir until rice begins to get slightly browned.
Add soy sauce and stir well.
Add shrimp, egg, pineapple, half of green onions, cashews and cilantro.
Stir for 45-60 seconds.
Plate rice and top with remaining green onions and serve.