Pineapple Fried Rice with Shrimp

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cup cooked jasmine rice, day-old preferred
• 2 cup fresh pineapple, diced
• 1 red bell pepper, diced
• 2 carrots, diced
• 2 shallots, minced
• 3 clove garlic, minced
• 2 eggs, lightly beaten
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp curry powder
• ½ tsp turmeric powder
• 1 tsp sugar
• 2 tbsp vegetable oil
• ¼ cup green onions, sliced (optional)
• ¼ cup cashews, roasted (optional)
• 2 tbsp cilantro, chopped (optional)

Steps

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
2. Add the remaining 1 tablespoon of oil to the skillet. Add shallots, carrots, and bell pepper and stir-fry for 3-4 minutes until slightly tender. Add garlic and cook for 1 minute more until fragrant.
3. Push vegetables to one side of the skillet. Pour beaten eggs into the empty space and scramble until cooked through, then break into small pieces and mix with the vegetables.
4. Add the day-old rice to the skillet. Sprinkle with curry powder, turmeric, and sugar. Pour in soy sauce and fish sauce. Stir-fry for 5-7 minutes, breaking up any clumps of rice, until heated through and slightly toasted.
5. Stir in the cooked shrimp and diced pineapple. Cook for another 2-3 minutes, just until pineapple is warmed through.
6. Garnish with sliced green onions, roasted cashews, and fresh cilantro, if desired, and serve immediately.