A tropical flavored dish, it’s quick and easy to make! You may remove the shrimps for a vegan dish. Miguel loves this so much he even brings it with him to school! Although it adds color to the dish, Miguel and I are not too fond of adding peas and carrots in our fried rice, so I put it as an “option” in the recipe below.
*Yield: 4 servings or 2 hungry Miguels (see About).
- 1 Tbsp Vegetable Oil
- 250grams Shrimps, Peeled and Deveined
- 2 Tbsps Vegetable Oil
- 1 Cup Fresh Pineapple (canned may be used too. Just drain liquid)
- 1 tsp. Ginger, Minced
- 1/2 Yellow Onion, Sliced Thinly
- 2 Stalks Green Onions, Chopped
- 2 tsp Garlic, Minced
- 1/2 tsp. Curry Powder
- 3 Large Eggs, Lightly Beaten With about 2 tsp Seasoning Sauce
- 2 Cups Day Old Rice
- 1 Cup peas and carrots (optional)
- Sriracha (optional)
- Salt and Pepper
- Seasoning Sauce, to taste (optional)
- Oyster Sauce, to taste (optional)
Heat wok or a large pan on medium high heat. Pour 1 Tbsp. vegetable oil. Add shrimps and stir fry until it changes color. Remove from pan and set aside. Add about another tablespoon of vegetable oil and stir in pineapple, ginger, onions, green onions, garlic, and curry powder. Cook for about 2-3 minutes and push aside. Add the remaining vegetable oil and pour in beaten egg mixture. Once eggs are cooked, pour in rice and combine with vegetables on the side of the pan. Add shrimps, (peas and carrots), and continue to combine. Season with salt and pepper, a bit of Sriracha (if you wish to add a bit more heat), and more seasoning sauce and/or oyster sauce, if desired. Plate and serve immediately. You may squeeze some lime juice, if preferred.