2.15.17 Shrimp and Pineapple Fried Rice
My husband and I are the kind of people who like to plan. We plan things meticulously and far in advance. Arranging things seemingly last minute is really not our thing. Which is why I’m still trying to wrap my head around the fact that about three weeks ago, we had no plans whatsoever to embark on a tropical midwinter vacation, and now, here we are, on a beach in Kauai. This is so not us. But I’ll be the last person to complain.
In the brief interim between booking this trip and leaving on it, I found that I definitely had Hawaii on the brain because it started to show up in my cooking. I mean did you see these pancakes? Dreaming of all the fresh seafood and tropical fruit we’ll be in such close proximity to had me cooking lots of things; things like this fried rice for instance. Full of little sweet pieces of charred pineapple and shrimp, it’s exactly the sort of thing I assume we’ll be cooking for ourselves while we’re here (because obviously, we are staying somewhere with a kitchen).
In fact, as you read this, there’s a very good chance this is exactly what we’re eating, most likely with a mai tai and a gorgeous beach view to go along with it. We’ll be back soon, and I can’t wait to tell you all about it. Until then, aloha.
Shrimp and Pineapple Fried Rice
Serves 4
- 2 ½ Tbsp canola oil, divided
- 3 garlic cloves, minced (about 1 Tbsp)
- 1 Tbsp finely minced ginger
- ¼ cup scallions, chopped (white and light green parts only)
- 1 cup uncooked rice
- 1 cup water
- ½ lb shrimp, peeled and deveined
- ½ small pineapple, peeled, cored, and cut into small pieces
- 1 red pepper, seeded and cut into quarters
- ½ Tbsp sesame oil
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- ½ cup chopped scallions, (dark green parts only)
- ⅓ cup edamame
- Toasted sesame seeds for garnish
1. Heat 1 Tbsp canola oil in a medium saucepan. Add the chopped garlic, ginger, and white/light green scallions. Cook until fragrant, about 2-3 minutes. Add the rice and stir, cooking 1 minute more. Add the water, bring to a boil, then reduce heat to low and cover. Cook until rice is fluffy and water has evaporated, about 15 minutes.
2. While rice cooks, place oven rack in highest position and set broiler on high. Spread shrimp, pineapple pieces and red pepper pieces (skin side down) in a single layer on a baking sheet. Place under broiler and cook until shrimp is cooked through, about 5-7 minutes. Remove shrimp from pan, flip pineapple pieces, and continue broiling until pineapple and peppers are cooked through and starting to char on the edges, about 5 minutes more. Chop shrimp, pineapple, and peppers into small pieces.
3. Heat the remaining canola oil and sesame oil in a large wide pan over high heat. Once oil is extremely hot (almost smoking), add the cooked rice and cook stirring often, until rice starts to crisp up, about 3-5 minutes.
4. Add the soy sauce, fish sauce, and dark green chopped scallions and cook until liquid is evaporated and rice is crispy, about 2-3 minutes. Taste rice, and add more soy sauce if additional salt is needed.
5. Add the chopped pineapple, red pepper, shrimp, and edamame. Stir together and cook 2 minutes more. Serve rice immediately topped with toasted sesame seeds.
