Pineapple Cashew Shrimp Fried Rice
Have you ever taken a trip and tried a dish where the flavors just blew your mind. Then go back home and that is all you can talk about for weeks. You even bring it up from time to time years later. That is the Shrimp, Pineapple, Cashew Fried Rice for my wife. She first experienced this dish on a vacation while staying at Bora Bora Lagoon Resort in Tahiti. Yes, I did say experienced and not tasted. Because, the way she described the flavors, texture, smell and how appealing it looked goes far beyond simply tasting this dish. It is in fact an experience. The smell of the curry, the texture of the cashews, the unexpected explosion of flavor that come when you bite into the pineapple. The breathtaking sight of the overall dish as it is served not in a bowl. But in an actual pineapple. I haven't even mentioned all the other amazing ingredients that accompany this dish, like the Shrimp, fresh peppers, onions, cilantro. I could literally go down each ingredient but you will see for yourself down below. We hope you enjoy and let us know what you think.
Ingredients
- 4 tablespoons of coconut oil
- 1 red onion (diced)
- 4 cloves of garlic (chopped)
- 1 jalapeno (chopped)
- ½ red bell pepper (diced,)
- ½ yellow bell pepper (diced)
- ½ orange bell pepper (diced)
- 2 egg (beaten)
- 3 tablespoons chicken stock (could also use seafood stock)
- 4 tablespoons ponzu
- 1 tablespoon curry powder
- 1 teaspoon sugar
- 1 cup cashews (Roasted)
- 4 cups cooked rice (Preferably a day old)
- 1 cup pineapple (cut into bite sized pieces)
- 1 pound shrimp (This can be substituted for chicken or any protein. Vegan option -omit protein)
- 1 cup peas & carrots (fresh or frozen)
- ½ cup green onions (sliced)
- ¼ cup cilantro (chopped)
- Garlic salt (Season has you go and season to taste)
IMPORTANT salt & pepper (always season as you go!)
Instructions
- Gather your ingredients
- Heat the oil in a large pan
- Add the shrimp, diced red onion, garlic, jalapeno and all peppers to the pan and stir-fry until fragrant, shrimp has built in thermometers when they turn pink they are done. Then push all the ingredients to the side of the pan.
- On the empty half of the pan. Add the egg and stir-fry for about a minute while the other side simmers. Then remove eggs and the shrimp and veggies from the pan separately. (Please note we used two medium size pans)
- With the pan now empty. Add the chicken stock, ponzu, curry powder and sugar. Then Stir until combined.
- Add the rice, break up any clumps and stir-fry for a few minutes.
- Add the pineapples, peas, carrots and cashews. Stir-fry to mix them.
- Combine all cooked ingredients together.
- Remove from heat and serve on dish (hollowed out pineapple if available) and garnished with chopped green onions and cilantro. ENJOY!
