Oh, the audacity of combining shrimp, pineapple, and toasted coconut in a single dish—it’s like a tropical escape on a plate. Imagine the sizzle of shrimp meeting the soft sweetness of pineapple, while coconut flakes add a surprising crunch—it’s a symphony of flavors. This easy shrimp fried rice recipe is not just a meal; it’s an adventure for your taste buds.
Steps
- Mix together soy sauce, sriracha, and brown sugar to create the sauce. Drain the pineapple chunks and slice the green onions. Beat the eggs in a bowl until smooth.
- In a dry skillet over medium heat, toast the coconut shreds until they are golden brown and fragrant. Transfer the toasted coconut to a bowl and set aside.
- Add a tablespoon of cooking oil to the skillet and cook the shrimp until they turn pink and opaque. Remove the shrimp and place them in a clean bowl.
- Add another tablespoon of oil to the skillet, then scramble the eggs until they’re just set but still moist. Transfer the eggs to the bowl with the shrimp.
- Add the pineapple chunks and the lower half of the sliced green onions to the skillet, cooking until heated through. Move these to the bowl with the shrimp and eggs.
- Add another tablespoon of oil to the skillet, then add the cold, cooked rice. Cook the rice until it sizzles and turns slightly golden, stirring occasionally to prevent sticking.
- Return the cooked shrimp, eggs, pineapple, and green onions to the skillet with the rice. Pour the prepared sauce over everything and stir until well combined and heated through.
- Top the fried rice with the toasted coconut, remaining green onions, and fresh cilantro before serving.
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 tablespoon brown sugar
- 20-ounce can of pineapple chunks in juice, drained
- 1/2 bunch green onions
- 4 large eggs
- 1/4 cup unsweetened coconut shreds
- 3 tablespoons cooking oil (such as canola, peanut, or sesame oil)
- 1/2 pound peeled and deveined shrimp (51/70 count)
- 4 cups day-old cooked jasmine rice
- Handful fresh cilantro (optional)
Nutritional Values
Calories: 2056.52 kcal | Carbohydrates: 315.12 g | Protein: 99.52 g | Fat: 89.32 g | Sodium: 5547.2 mg | Fiber: 17.52 g
FAQ
- Can I use a different protein instead of shrimp?
- Absolutely! If shrimp isn’t available or preferred, you can substitute it with chicken. For a vegetarian option, omit the shrimp and consider adding diced red bell pepper for extra color and texture.
- What type of rice is best for fried rice?
- It’s recommended to use long-grain rice, ideally day-old and chilled. This helps achieve individual grains in the final dish rather than a sticky, mushy consistency.
- Why should I fry ingredients separately when making fried rice?
- Frying ingredients separately ensures that each component is cooked perfectly without overcrowding the skillet or wok. This method prevents steaming and allows for proper frying.
- Can I enhance the coconut flavor in the dish?
- Yes, you can use coconut oil as a cooking oil to enhance the coconut flavor in the fried rice. Additionally, the toasted coconut topping adds a delightful texture and flavor.
- How do I quickly thaw frozen shrimp for this recipe?
- To thaw frozen shrimp quickly, place them in a colander and run cool water over them. The shrimp should thaw in about a minute.
Tips
- Use Chilled, Day-Old Rice: For the best texture, use long-grain rice that has been cooked, chilled, and stored overnight. This prevents the rice from becoming sticky or mushy during frying.
- Fry Ingredients Separately: Cook each component individually before combining them. This ensures that nothing overcooks or becomes overcrowded in the pan, which can lead to steaming rather than frying.
- Choose the Right Cooking Surface: A well-seasoned wok or cast iron skillet is ideal for frying rice, as it minimizes sticking and allows you to use less oil.
- Preparation is Key: Since fried rice cooks quickly, have all your ingredients prepped and ready before you start cooking to ensure a smooth process.
Equipment
- Wok or Large Non-Stick Skillet – Essential for stir-frying the ingredients effectively without sticking.
- Colander – Useful for quickly thawing shrimp under running water.
- Coconut Shredder – If fresh coconut shreds are preferred over store-bought, a shredder might be needed.
