A fried rice recipe that will have your taste buds dancing from the combination of sweet, savory and spicy flavors. Serve in your hollowed out pineapple for a stunning presentation!
Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
1 tbs Vegetable Oil
1 c Large Shrimp - raw, peeled and deveined
2 Eggs
4 c Jasmine Rice, cooked
1 c or 3 Stalks Green Onion, diced
1 tsp Curry Powder
2 tsp Sugar
1/4 tsp White Pepper
1/4 tsp Salt
2 tsp Sylvia's Soulfood Sizzlin' Hot Spice
1 tbs Fish Sauce
2 tbs Soy sauce
1 c Fresh Pineapple, hollow out the pineapple and dice (use canned if you must)
1/2 c Unsalted Cashew
Instructions:
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In a large wok heat vegetable oil over medium high heat. Once oil is hot, add raw shrimp to the wok.
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Cook shrimp until it just turns light pink. Do not overcook. Remove shrimp from the wok and sit to the side.
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Now add eggs to the wok. Let them set for about 1 minute before scrambling. Begin to scramble eggs.
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While eggs are still loose, add jasmine rice to the wok. This will allow for the egg to hold onto the rice much better.
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Mix in green onions. Mix in curry powder, sugar, white pepper, salt, and Sylvia's Sizzlin' Hot Spice.
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Mix in fish sauce, soy sauce, diced pineapple, unsalted cashews, and cooked shrimp.
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Serve immediately in your favorite dish or a hollowed fresh pineapple bowl. Garnish green onions and a dash of Sylvia's Sizzlin' Hot Spice.