Homemade Spicy Shrimp and Pineapple Fried Rice
Ingredients:
1 lb shrimp, peeled and deveined
2 cups cooked rice, preferably chilled
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, diced
1 red bell pepper, diced
1 cup pineapple chunks, fresh or canned
2 eggs, lightly beaten
2 tablespoons soy sauce
1 tablespoon sriracha sauce (adjust to taste)
Salt and pepper to taste
Green onions, chopped, for garnish
Lime wedges, for serving
Directions:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and diced onion, and sauté until fragrant and softened.
Stir in the diced red bell pepper and cook for another 2-3 minutes until slightly softened.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them with the vegetables.
Add the cooked rice to the skillet, breaking up any clumps with a spoon. Stir-fry for 2-3 minutes until heated through.
Add the cooked shrimp back to the skillet, along with the pineapple chunks, soy sauce, and sriracha sauce. Stir well to combine.
Season with salt and pepper to taste, and continue to cook for another 2-3 minutes until everything is heated through.
Garnish with chopped green onions and serve hot with lime wedges on the side.
