Description
A tropical-inspired stir-fry dish combining succulent shrimp, sweet pineapple, and savory rice for a quick and flavorful meal.
Ingredients
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- 2 cups cooked jasmine rice (preferably chilled)
- 1 lb shrimp, peeled and deveined
- 1 cup pineapple chunks
- 2 eggs, beaten
- 2 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas and carrots)
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: cilantro, lime wedges, red pepper flakes
Instructions
- Heat 1 tbsp oil in a large pan over medium-high heat. Cook shrimp until pink and cooked through, about 3 minutes. Remove and set aside.
- Add remaining oil to the pan and scramble the beaten eggs. Set aside with shrimp.
- Sauté onion and garlic until fragrant. Add mixed vegetables and cook until tender.
- Stir in pineapple chunks and cook for 2 minutes.
- Add rice and stir to combine. Return shrimp and eggs to the pan.
- Add soy sauce and sesame oil. Mix thoroughly and cook for 2–3 minutes.
- Season with salt and pepper. Top with green onions and optional garnishes.
Notes
- Use day-old rice for best texture.
- Customize with bell peppers, cashews, or chili sauce.
- Fresh or canned pineapple works—drain well if using canned.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg