Summer Special Shrimp and Fruit Fried Rice
This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice. Serve hot with a chilled cucumber and tomato salad.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tablespoon vegetable oil, divided
- 2eggs, beaten
- ½pound peeled and deveined medium shrimp
- 1(1 inch) piece fresh ginger root, minced
- 2red onions, sliced
- 3green chile peppers, chopped
- ⅔cup fresh pineapple, diced
- ½cup orange segments
- 6walnuts, chopped
- 2cups cold, cooked white rice
- 1tablespoon soy sauce
- 2tablespoons chopped fresh cilantro
- salt and pepper to taste
Instructions
Step 1
Heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. Pour in the onions, and cook until just set; set aside. Increase the heat to high, and pour another 1 teaspoon of oil to the wok. Stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside.Step 2
Wipe out the wok, and heat the remaining teaspoon of oil over high heat. Stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. Stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. Add the pineapple and oranges, and gently cook until the pineapple is hot.Step 3
Stir in the rice, walnuts, and soy sauce. Stir for a few minutes until the rice is hot. Fold in the egg, shrimp, and cilantro. Season to taste with salt and pepper, and cook to reheat.