Recipe Index

Ingredients

• Shrimp:
• ½ pound shrimp, peeled and deveined with tail on; I like U16-20 shrimp (large size)
• ¼ tsp baking soda
• ¼ tsp kosher salt
• ¼ tsp white pepper
• ½ tsp neutral oil
• Sauce:
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• ½ tsp white pepper
• ½ tsp sugar
• Rice and Vegetables:
• 2 tbsp neutral oil
• 4 cloves garlic
• 3 scallions, whites and greens separated
• 3 thai chili peppers, minced
• 1 medium yellow onion, chopped into 1 inch pieces
• 1 large yellow bell pepper, chopped into 1 inch pieces
• 1 large red bell pepper, chopped into 1 inch pieces
• 2 cups pineapple chunks, either from a fresh pineapple or canned
• 1 1/2 cups Jasmine Rice, *note this is the dry measurement which will yield about 4 cups of cooked rice. Then dry it out in the fridge overnight

Method

1. Marinate the shrimp for 15 minutes with the baking soda, kosher salt, white pepper and neutral oil. Take the dried-out rice from the fridge and break up any clumps with your hands.
2. Stir the oyster sauce, light soy sauce, fish sauce, white pepper and sugar together for the sauce.
3. Heat the neutral oil in a wok over high heat until just smoking, add the shrimp, and cook for 2 minutes, until pink, then move them to a plate.
4. Add a tablespoon of neutral oil to the wok and fry the garlic and Thai chili peppers for 10 seconds, then add the yellow onion and scallion whites and cook for 1 minute, until softened.
5. Add the yellow and red bell peppers and cook for 2 minutes more, then add the pineapple chunks and cook for 30 seconds, until slightly charred.
6. Add the rice and the sauce and cook for 3 to 4 minutes, until the rice is dry and the grains are separated and the shrimp are warmed back through. Scatter the scallion greens over the fried rice to serve.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data