The fried rice definitely has some kick. We really liked it a lot. The sweetness of the pineapple offset the heat perfectly.
Makes: 4 servings
Prep time: 1 1/2 hours
Cook time: 15 minutes
Printable Recipe
Ingredients:
- 4 cups cooked brown rice
- Chili mango shrimp (see below)
- 3 large eggs
- 3 green onions, chopped
- 1 habanero, minced
- 1 red pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 T olive oil (divided)
- 1 T soy sauce
- 1 cup frozen peas, thawed
- 2 pineapples
- 1 t sesame oil
1. Cut pineapples in half. Remove centers and cut the good flesh into chunks.
2. Heat a wok over high heat. Add in the shrimp and the marinade and cook until shrimp starts to turn pink. Remove to a plate.
3. Wipe out the wok with a paper towel. Add 1/2 T of oil and coat the sides of the wok. Place eggs in a small bowl and scramble with a fork. Pour into wok and cook, scrambling, until done. Remove to the plate with the shrimp.
4. Wipe out the wok and add the remaining oil. Add the garlic, habenero, red pepper, and green onions and cook until fragrant.
5. Add rice, stir and cook until rice begins to sizzle.
6. Add in soy sauce, peas, cooked shrimp and egg, pineapple chunks, and the sesame oil. Heat thoroughly.
7. Serve fried rice in pineapple halves with more soy sauce on the side if desired.
For the Chili Mango Shrimp:
Ingredients:
- 1 medium mango, peeled and cubed
- 2 T chili paste
- 1 T fresh ginger, minced
- 2 T red wine vinegar
- 1 lb fresh gulf shrimp, shelled and deveined
1. Place mango in a blender or chopper and process until smooth.
2. Place pureed mango, chili paste, ginger and vinegar in a small sauce pan. Bring to a boil then reduce to a simmer and continue simmering for 15 minutes. Remove from heat and let cool.
3. Pour marinade into a resealable bag and add shrimp. Shake to coat. Refrigerate for 1 hour before using.
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