"This is a great way to use up some leftover cooked rice, using some pantry staples."
medium shrimp, peeled and deveined
red bell pepper, diced
red onion, diced
garlic cloves, chopped
1 red chili peppers or 1
green chili pepper, diced
( I prefer low-sodium)
1 1/2 cups
diced fresh pineapple
torn cilantro leaf
Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.
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Thai Pineapple Shrimp Fried Rice (cont.)