Ingredients:
½ cup small cooked shrimp
4 rings canned pineapple, drained, chopped into wedges (~45 pineapple tidbits)
¼ cup frozen peas
¼ cup frozen corn
¼ yellow onion, chopped
1 – 2 TBSP sliced Japaleno peppers
1 egg
2 TBSP olive oil for stir-frying, or as needed
½ tsp minced garlic
½ tsp minced ginger
1 cup cold cooked rice (2/3 cup uncooked)
1-2 TBSP light soy sauce
½ tsp curry powder
Sugar, to taste
Garnish, as desired (see the recipe directions for suggestions)
Directions:
*Heat wok over medium heat. Add oil to heat
*Fry egg and set aside
*Add garlic, ginger, and chopped jalapenos and stir-fry 30 seconds
Add onion and stir-fry 1 minute
*Add peas and corn
*Add pineapple and shrimp
*Stir-fry all until heated through
*Add rice and stir-fry ~ 2 minutes
*Add soy sauce
*Add eggs
*Stir in the curry powder and sugar.
*Taste and adjust the seasoning if desired.
Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.
Serves: 2
Submitted by: DeAnne Anderson
This recipe was quick, easy, and I had all of the ingredients on hand at the house! I used a frozen veggie mixture of peas, corn and carrots and cut the amt of pineapple in half (I love it, Brian doesn't). It came out delicious and I'll definitely make it again! :)
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