Shrimp and Pineapple Fried Rice

 

Garlic Lime Rice
2 teaspoons Olive Oil
3 cloves of Garlic, minced
1 Lime, zested
1 cup Jasmine Rice
2 cups water
Pinch of Salt

1. In a small, heat 2 teaspoons of oil on medium-high heat until hot and add the garlic. Cook for 30 seconds stirring frequently.
2. Add the rice, lime zest, water and salt then bring to a boil.
3. Once rice boils, cover and reduce the heat to a simmer and cook for 11 – 13 minutes or until the liquid is absorbed.
4. Remove from heat and fluff the finished rice with a fork.
5. Set aside

Shrimp and Pineapple Fried Rice
12 ounces Shrimp
2 teaspoons Olive Oil
6 ounces Carrots, sliced
6 ounces Pineapple, small dice
1 Scallion, sliced (keep whites and greens separate)
1 Lime
3 Tablespoons Cashews, chopped
2.5 Tablespoons Soy Sauce
½ – 2 Tablespoons Sriracha (depending on desired heat)
Salt
Pepper
Garlic lime Rice

1. In a non-stick pan toast the chopped cashews stirring frequently about 2 – 3 minutes or until lightly browned, then set aside in a clean bowl.
2. Wipe the pan out and return back to the heat.
3. Heat 2 teaspoons of oil on medium, add the carrots and cook stirring occasionally, 2 – 3 minutes.
4. When the carrots are soft add the white bottoms of the scallions and cook for 30 seconds to 1 minute, stirring constantly.
5. Add the shrimp and the pineapple to the pan and season with salt and pepper. Cook till the shrimp are opaque and fully cooked.
6. Add the garlic lime rice, soy sauce, toasted cashews, the juice of half the lime and as much Sriracha as you would like.
7. Cook for an additional 3 minutes, stirring frequently to combine all of the ingredients.
8. Garnish with the sliced green tops of the scallion.