Ingredients
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3 tablespoons vegetable oil
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1 lb medium shrimp, peeled and deveined
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1 large red bell pepper, diced
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1 medium red onion, diced
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2 garlic cloves, chopped
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2 large eggs, beaten
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2 cups cooked rice
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2 tablespoons fish sauce
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2 tablespoons soy sauce (I prefer low-sodium)
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2 tablespoons lime juice
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1 1/2 cups diced fresh pineapple
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1/2 cup torn cilantro leaf
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1 red chili peppers or 1 green chili pepper, diced
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1/2 cup dry-roasted cashews
Instructions
- Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
- Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
- Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
- Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.