Jasmine rice tossed with pineapple, vegetables, cashews and shrimp or chicken, seasoned with curry and soy.
# What You Need:
→ Proteins
01 - 7 oz shrimp, peeled and deveined, or 7 oz boneless skinless chicken breast, diced (omit for vegetarian)
→ Rice
02 - 3 cups cooked jasmine rice, preferably day-old and cold
→ Fruits & Vegetables
03 - 1 medium ripe pineapple
04 - 1 small red bell pepper, diced
05 - 1 small carrot, diced
06 - 1/2 cup frozen peas
07 - 2 green onions, thinly sliced
08 - 2 garlic cloves, minced
→ Nuts & Aromatics
09 - 1/3 cup roasted cashews
10 - 2 tablespoons raisins (optional)
→ Sauces & Seasonings
11 - 2 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon ground white pepper
15 - 1/2 teaspoon granulated sugar
16 - 2 tablespoons neutral cooking oil (divided)
→ Garnish
17 - Fresh cilantro leaves
18 - Lime wedges (optional)
# How to Make It:
01 - Slice the pineapple in half lengthwise, leaving the crown attached. Using a sharp knife, cut a 1/2-inch border around the edge and scoop out the flesh to create two shells; reserve about 1 cup of the flesh and chop into bite-sized pieces.
02 - Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the shrimp or diced chicken and stir-fry until just cooked through (shrimp turn pink and opaque, chicken reaches no pink inside). Transfer the protein to a plate and set aside.
03 - Add the remaining 1 tablespoon oil to the wok. Sauté the minced garlic, diced bell pepper and diced carrot for about 2 minutes, until vegetables begin to soften but still retain some bite.
04 - Add the cold jasmine rice to the wok, breaking up any clumps with the spatula. Stir-fry for 2 to 3 minutes until the rice is heated through and grains are separated.
05 - Return the cooked shrimp or chicken to the wok, then add the frozen peas, chopped pineapple pieces, roasted cashews, raisins (if using) and sliced green onions. Toss to combine.
06 - Pour in the soy sauce and fish sauce, then sprinkle the curry powder, ground white pepper and sugar over the rice. Stir-fry for 2 to 3 minutes until the seasonings are evenly distributed and everything is heated through.
07 - Taste and adjust salt or acidity as needed (add more soy/tamari for saltiness or a squeeze of lime for brightness).
08 - Spoon the fried rice into the hollowed pineapple shells, garnish with fresh cilantro and serve immediately with lime wedges if desired.
