Ingredients: |
Ingredients: 1. Jasmine rice, 3 cups cooked
2. Pineapple, small but ripe, diced
3. Curry powder, to taste
4. 1 sweet red bell pepper (diced)
5. Shrimp, 2 cups whole, peeled/de-veined
6. Chili peppers, 2-3 dried and finely chopped
7. BBQ pork, diced
8. Green Onion, 3-4 chopped
9. Yellow Onion, 1/2 medium, diced
10. Lime, 1, juiced
11. Eggs, 3, beaten
12. Dark soy sauce, to taste, to darken the rice
13. Salt, to taste, about 1/8 tsp
14. Garlic (1/2 clove), garlic powder (to coat shrimp)
15. Black Pepper, to taste, about 1/8 tsp
16. Lemon zest, garnish
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Directions: |
Directions:1. Cut pineapple in half and lengthwise and remove meat using knife and spoon. Dice meat into ~1" cubes if possible. Save pineapple husk if wanting to use it as a bowl, otherwise, discard.
2. Toss shrimp with garlic powder, salt and black pepper
3. Heat oil in wok to med-high heat, lightly browning garlic and chili peppers together - careful not to burn.
4. Add shrimp and fry until almost done - scoop out onto a plate.
5. Add more oil and brown onions with all the peppers - remove onto the plate
6. Add more oil and fry rice, adding soy sauce and curry powder to taste - remove onto a separate plate.
7. Add a little oil and quickly scramble the egg, chopping it into slivers or chunks in the wok - adding rice and frying together.
8. Toss all previously cooked ingredients in and stir-frying together
9. Add bbq pork to heat up.
10. Squeeze lime juice in.
11. Add pineapple and toss.
12. Garnish with lemon zest and serve (in pineapple bowls if desired). |
This recipe for Eric's Pineapple Curry Fried Rice is from