- 1 tablespoon vegetable oil, divided
- 2 eggs, beaten
- 1/2 pound peeled and deveined medium shrimp
- 1 (1 inch) piece fresh ginger root, minced
- 2 red onions, sliced
- 3 green chile peppers, chopped
- 2/3 cup fresh pineapple, diced
- 1/2 cup orange segments
- 6 walnuts, chopped
- 2 cups cold, cooked white rice
- 1 tablespoon soy sauce
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
- 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.
- 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.
- 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.
04/04/2018
recipepes.com
Summer Special Shrimp and Fruit Fried Rice, recipe
PT15M
PT1H
5
455 calories
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