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Categories:
basmati pineapple green onions red chile cilantro oil fresh shrimp garlic fish sauce soy sauce sugar cilantro
Viewed: 25 - Published at: 4 years agoIngredients
- 1 cup Mahatma(R) or Carolina(R) Basmati or Jasmine Rice
- 1 can (20 oz) pineapple tidbits, drained
- 3 green onions, chopped
- 1 large red chile, finely chopped
- 3 sprigs cilantro, coarsley chopped
- 3 tablespoons oil, divided
- 2 cups fresh shrimp, cleaned and deveined
- 2 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- cilantro (for garnish)
Method
- Prepare rice according to package directions and set aside. In a medium bowl, combine pineapple, onions, chile and cilantro; mix and set aside. Heat 1 tablespoon oil in skillet, saute shrimp until done. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil. Saute garlic until golden brown. Add cooked rice and stir. Add fish sauce, soy sauce, and sugar. Stir and heat thoroughly. Fold in pineapple mixture and shrimp. Heat through. Garnish with cilantro and serve.
- 235 /serving
- 8 g
- 1 g
- 0 g
- 115 mg
- 853 mg
- 23 g
- 1 g
- 17 g
