Pineapple and Shrimp fried rice is from the Thai cuisine. A sweet and spicy combination of fruit,nut and seafood. Ideal side for BBQed meat on Memorial day and hot summer days there after.
Looks like this combination has become my favorite this season. Don't worry about the reddish color here it comes from the tomato paste mostly.We usually pair raw mango and seafood and make fiery hot curries but over the years my tastes have changed and so has my body, I prefer much milder food these days.
PRINTABLE RECIPE HERE
Ingredients: (yields around 3-4 medium individual portion bowls)
Cooked rice - 2 cups (Use a day old white rice for best results)
Pineapple - 1/2 cup fresh diced (not too sweet)
Shrimp - 12 jumbo ( chop 4 and leave the rest whole)
Egg- 1 or 2 (beat well)
Onion - 1/2 of 1 diced
Soy sauce - 1 tbsp
Fish sauce - 1 tsp
Curry powder -1 tsp (optional I have not used here)
Tomato paste - 1 tsp
Cashew nut - 6-8 (Roasted)
Paprika powder - 1/2 tsp
Turmeric powder - 1/3 tsp
Salt and pepper to taste
Spring onion chopped
Cucumber slices for serving accompaniment.
Marinate shrimp with little paprika powder,turmeric powder and salt
Heat a large wok with few tsps of cooking oil. Fry the shrimp for 3- in low flame until just soft and cooked. Remove and keep aside. In the same wok add little more oil if required pour the egg when it begins to set completely add cooked rice. The egg will coat the rice little bit. Add onion. Once it cooks slightly add sauces,tomato paste and the curry powder ,salt and pepper too.
Mix thoroughly until everything is combined.
Add cashews, shrimp chopped and pineapple give two minutes to warm up. Turn off heat when the rice is dry.
Serve it in a pineapple boat or oval serving dish with jumbo shrimp decorated on top also the spring onions.
Goes well just by itself but I like it with some sauce so I made one with sweet pineapple. The recipe is same as Mango Cashew Dip instead of mango I added pineapple and some sour cream to make it more saucy.