Pineapple Fried Rice

Description

Makes large quantity for leftovers using full 5 cup bag of rice (can cut to 1/4 of recipe to reduce to a more standard size). Decently spicy with 12 thai chilis so reduce if you want less spice. Can optionally serve some of the rice in the scooped out pineapple halves.

Ingredients

• 20 oz peeled and deveined shrimp
• 6 chicken thighs (chopped into <1" cubes)
• 8 tbsp soy sauce (I used thick soy sauce)
• 1 tsp pepper
• 4 tbsp fish sauce
• 4 tbsp oyster sauce
• 4 tbsp palm sugar or honey
• 2 tsp curry powder
• 1 pineapple (scooped out and chopped into <1" pieces, ~4 cups)
• oil for cooking
• 12 eggs
• 20 cloves garlic, chopped or pressed
• 2 tsp chopped ginger
• 8-12 Thai chilis, chopped whole
• large bag diced carrots and green beans or other frozen veggies (mostly cooked according to package directions)
• 1 cup raw cashews
• 12 cups cooked and cold jasmine rice
• 1 bunch green onions, chopped

Directions

1. Splash shrimp and chicken with some soy sauce (in separate bowls) and set aside to marinade
2. Combine pepper, soy sauce, fish sauce, oyster sauce, palm sugar, and curry powder in bowl
3. Heat large skillet or wok over high heat and add ~2tbsp cooking oil. Pour beaten eggs into pan and scramble lightly to cook evenly. Remove from pan and set aside
4. Heat empty pan over high heat with a bit more oi and add marinated shrimp. Sear and cook shrimp ~3/4 way done (~1-3 min depending on size of shrimp). Remove shrimp from pan and set aside
5. Add chicken to empty pan and cook until almost cooked through.
6. Add more oil, garlic, ginger, and Thai chilis to pan. Stir for about 30 seconds. Add vegetables and cashews, stir another 1 minute, then add rice and sauce mixture. Stir fry until rice is coated with sauce, another 1-2 minutes.
7. Add pineapple chunks, shrimp, egg, and green onions. Stir fry until shrimp fully cooked (another 1-2 min).
8. Transfer fried rice into pineapple bowl or other serving dish.