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