ingredients.

• (½) lb shrimp, peeled and deveined
• (4) cups of rice, cooked
• (1) onion, sliced
• (1) egg
• (4) garlic cloves, minced
• (1) tbsp ginger, grated
• (1) cup pineapple, chopped
• (3) tbsp fish sauce
• (1) tbsp soy sauce
• (1) tbsp chili paste, or to taste — use this amount for a fairly spicy dish, use less for a less spicy dish
• (2) tsp sugar
• (2-3) green onions, chopped
• (¼) cup vegetable or canola oil
• salt & pepper

directions.

1. Combine fish and soy sauces, chili paste, and sugar in a small bowl and whisk until combined, set aside
2. Season shrimp with salt and pepper
3. Heat a wok over high heat and add 3 tablespoons oil
4. When oil is heated, add shrimp to wok for a couple minutes until shrimp is almost cooked and turning pink
5. Remove shrimp from wok and set aside for later
6. Add onions to wok and cook for 3 minutes
7. Add garlic and ginger to wok, stir well and cook for another 2 minutes
8. Spread onions out into a circle, leaving the center of the wok empty
9. Crack an egg into the center of the wok and scramble
10. Stir well, then add rice to wok
11. Add another tablespoon of oil and stir well to fry rice
12. Add sauce from earlier to rice mixture and stir well to combine
13. Add pineapple, green onions and cooked shrimp to wok and stir until everything is evenly combined, cook for another couple of minutes
14. Serve immediately or store in refrigerator for up to 1 week

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