Ingredients: |
Ingredients: 2 tbsp sesame oil
2 tbsp canola or vegetable oil
1 lb medium-large fresh shrimp, cleaned and deveined
1 cup frozen peas and diced carrots
½ cup frozen corn
2-3 garlic cloves, finely minced
2 tsp fresh ground ginger
3 large eggs, beaten
2 cups chopped pineapple
4 cups cooked rice (leftover rice works best)
4-5 green onions, trimmed and sliced into thin rounds
3-4 tbsp low sodium soy sauce
1-2 tsp chili-garlic paste or sriracha
1 tsp sesame seeds
½ tsp salt, or to taste
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Directions: |
Directions:To a heated non-stick skillet or wok, add the oils. Add in the shrimp and cook over med-high heat for about 3 min flipping half way through. Cooking time may vary based on size of shrimp, don't over cook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside. Add the peas, corn and carrots and cook for about 2 min or until vegetables begin to soften, stir intermittently. Add the garlic, ginger, and cook 1 min, stir intermittently. Push vegetables to one side of the skillet, add the eggs to the other side and cook to scramble stirring as necessary. Add the shrimp, pineapple, rice, green onions. Combine soy sauce and chili paste in a small bowl; stir into rice mixture. Sprinkle with sesame seeds and evenly season with salt and pepper and stir to combine. Cook for 2 min or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. |
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