Shrimp and Pineapple Fried Rice

This is not a cloyingly sweet recipe and it uses fresh rather than tinned pineapple. As in most asian-style recipes, you spend more time prepping than actually cooking so, once you're set up, this comes together really quickly. We love fried rice all sorts of ways. This is a good version.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  lbs pineapple
• 1⁄2 cup  red pepper, cut into julienne
• 3  scallions, sliced thin
• 2  teaspoons  minced  fresh jalapeno peppers
• 1 1⁄2 tablespoons soy sauce
• 1 1⁄2 teaspoons sugar
• 1  teaspoon anchovy paste
• 1⁄2 teaspoon turmeric
• 2  tablespoons  vegetable oil
• 1  lb small shrimp, shelled and deveined
• 2  cloves garlic, minced
• 5  cups  cooked steamed rice (made previous day and cold)
• 1⁄4 cup  finely chopped  coriander

Directions

1. Peel pineapple and cut up into ½ inch pieces to measure 1 ½ cups.
2. Combine pineapple, bell pepper, scallions and jalapeno.
3. In a bowl, whisk together soy sauce, sugar, anchovy paste, turmeric and 1 tblsp water.
4. In wok, heat 1 tblsp oil over moderate-high heat until hot but not smoking.
5. Stir fry shrimp for 1 ½ minutes or until just firm and transfer to a bowl.
6. Heat remaining 1 tblsp oil and stir fry garlic 5 seconds, or until golden.
7. Add rice and stir-fry 30 seconds, or until rice is hot.
8. Add soy mixture and fry 1 minute.
9. Add pineapple mixture and shrimp.
10. Stir-fry 1 minute.
11. Stir in coriander.