Tuesday, November 22, 2011

Shrimp and Pineapple Fried Rice

My advice on this one? Have all your ingredients chopped and ready to roll... It is a quick and easy one to throw together and you need to be ready to add everything to the pan quickly! We all enjoyed this one and it was just as good cold the next day for leftovers.

Shrimp and Pineapple Fried Rice
(recipe found in Taste of Home Healthy Cooking)

2 eggs
1 small onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 ounces) unsweetened pineapple chunks, drained
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup chopped cashews
1/2 cup frozen peas, thawed
2 green onions, sliced
3 tablespoons reduced sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon pepper

In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs; cook and stir until set; remove from the skillet and keep warm. In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

Serves: 6 (1 1/3 cup servings)
Points: 7

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