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Thai pineapple fried rice recipe with basil and wild shrimp


  • Thai Pineapple Fried Rice Recipe with Basil and Wild Shrimp
  • Thai Pineapple Fried Rice Recipe with Basil and Wild Shrimp, Photo 2
  • Thai Pineapple Fried Rice Recipe with Basil and Wild Shrimp, Photo 3
  • Thai Pineapple Fried Rice Recipe with Basil and Wild Shrimp, Photo 4
Recipe type:
Main Dish
Number of serving:
4 servings
Preparation:
19 min
Cook time:
25 min
Ready in:
44 min
Difficulty:
Very Easy

Ingredients

Ingredients for the Rice:
- 2-3 cups of leftover (preferably short grain) white or brown rice – rinsed thoroughly
- 2 medium or 1 large yellow onion – diced
- 2 jalapeno peppers – seeded and chopped
- 4 large garlic cloves – diced
- A knob of ginger – peeled and grated
- 12-15 shitake mushrooms – steps removed and chopped lengthwise
- 1/2 a medium pineapple (around 1.5 cups) cored and chopped into 1″ cubes
- 1/2 cup scallions – diced on the bias
- 12 large wild shrimp (16-20) – around 3/4 – 1 libra. – peeled and tails removed
- 4 medium organic eggs – beaten with a splash of milk
- 1 tablespoon. unsalted butter
- 1/4 cup vegetable or canola oil


Ingredients for the Sauce:
- 1.5 tablespoons. brown sugar
- Juice of 1 lime
- 1 tablespoon. rice wine vinegar
- 1 teaspoon. sriracha sauce (add more if you want it really spicy)
- 1 teaspoon. oyster sauce
- 2 tablespoons. soy sauce
- 1 tablespoon. garlic chili sauce (awesome stuff!)
- 1 teaspoon. hoisin sauce

Preparation

Step 1

Start with the aromatic vegetables: heat a pan over medium heat, add the oil, onion, jalapeno and garlic and cook slowly, until the vegetables have sweat out a little.

Step 2

Add the mushrooms and continue to cook down until combined and incorporated. Add the ginger, scallion and pineapple and toss to incorporate together, cooking until the vegetables are soft and basically cooked through.

Step 3

In a separate large non-stick pan, melt the butter and add the eggs slowly, covering the entire bottom of the pan. Cook the eggs like an omelet, folding them over into thirds, trying to keep them thin but creating one rather large omelet.

Step 4

Remove the eggs from the pan and chop them up a little bit into thin ribbons. Incorporate them into the vegetables and stir together. At this point, you want to make the sauce – mix all of the ingredients together in a small bowl or jar until they’re well incorporated.

Step 5

The final piece to this puzzle is the rice – add it into the pan and mix it together with all of the vegetables. Add in the rice and make sure it’s well incorporated before adding in the sauce.

Step 6

Once it’s all mixed together, get some low heat on it and serve immediately – you can top it with some more scallions and some almonds for that great crunch.

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