Thai Pineapple Shrimp Fried Rice

This is a great way to use up some leftover cooked rice, using some pantry staples.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons  vegetable oil
• 1  lb medium shrimp, peeled and deveined
• 1  large red bell pepper, diced
• 1  medium red onion, diced
• 2  garlic cloves, chopped
• 1  red chili peppers or 1  green chili pepper, diced
• 2  large eggs, beaten
• 2  cups cooked rice
• 2  tablespoons fish sauce
• 2  tablespoons soy sauce (I prefer low-sodium)
• 2  tablespoons lime juice
• 1 1⁄2 cups  diced fresh pineapple
• 1⁄2 cup dry-roasted cashews
• 1⁄2 cup  torn cilantro leaf

Directions

1. 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.
2. 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.
3. 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.
4. Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.