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Shrimp Fried Rice with Pineapple

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 15 min Total 30 min Method: STOVETOP Main: shrimp

Day-old rice, shrimp, and sweet pineapple come together in one hot skillet. It is a good way to use leftover rice and a bag of frozen vegetables. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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Food safety

Cook shrimp until opaque and firm (145°F) and scramble eggs until fully set (160°F). Cooked rice must be chilled within 2 hours of cooking, so cool leftover rice in a shallow container before using it here. Rinse the green onions under running water.

Allergens: shellfish, egg, soy, wheat

Equipment

  • large skillet or wok
  • spatula
  • small bowl
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 4 cups cooked long-grain rice, chilled
  • 1 pound raw shrimp, peeled and deveined
  • 2 eggs
  • 1 cup fresh pineapple, diced
  • 1 cup frozen peas and carrots
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon black pepper

Directions

  1. 1. Rinse the green onions under running water and slice. Dice the pineapple. Beat the eggs in a small bowl.

  2. 2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook 2 to 3 minutes per side until opaque and firm (145°F). Move to a plate.

  3. 3. Pour the eggs into the hot pan and scramble 1 to 2 minutes until fully set with no liquid egg left (160°F). Add to the shrimp plate.

  4. 4. Add the remaining oil, the garlic, and the white parts of the green onions. Stir 30 seconds until fragrant.

  5. 5. Add the cold rice and press it into the pan. Let it sit 2 minutes, then stir and repeat until the rice is hot and lightly toasted, about 5 minutes.

  6. 6. Stir in the peas and carrots and the pineapple and cook 2 minutes until heated through.

  7. 7. Add the soy sauce, black pepper, shrimp, and eggs. Toss 1 minute until everything is steaming hot. Top with the green onion tops.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Using cold cooked rice and high heat so fried rice turns out fluffy, not mushy.

Affordable substitution

Use frozen raw shrimp thawed in the refrigerator overnight, and canned pineapple tidbits, drained.

Optional variation

Add diced red bell pepper with the peas and carrots, or a drizzle of chili sauce at the table.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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