Shrimp & Pineapple Fried Rice

with Toasted Cashews & Sambal Oelek
A Blue Apron recipe that combines sweet and savory using pineapple.

Ingredients

  • 4 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup jasmine rice
  • Salt and pepper
  • 2 Tbsp Cashews, roughly chopped
  • 1 carrot, peeled and thinly sliced
  • 2 scallions, thinly sliced (separate white bottoms and green tops)
  • 10 oz shrimp
  • 4 oz cubed pineapple, small diced
  • 1 lime, quartered, plus 2 tsp lime zest
  • 2 Tbsp soy sauce
  • 2 tsp Sambal Oelek

Directions

  1. In a small pot, heat 2 tsp oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
  2. Add the rice, a big pinch of salt and 1-1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender.
  3. While the rice simmers, heat a medium pan on medium-high until hot. Add the cashews and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
  4. While the rice continues to simmer, in the pan used to toast the cashews, heat 2 tsp of oil on medium until hot. Add the carrot and cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
  5. While the vegetables cook, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and pineapple to the pan of vegetables. Cook, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through.
  6. Remove rice from heat and stir in the lime zest; fluff the cooked rice with a fork.
  7. To the pan of vegetables, shrimp and pineapple, add the garlic-lime rice, soy sauce, toasted cashews, the juice of 2 lime wedges and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
  8. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the green tops of the scallions and remaining lime wedges.