Shrimp and Pineapple Fried Rice

Ingredients

Salt

to taste

Black pepper

to taste

Green onions

3, sliced

Fresh ginger

1 tablespoon, minced

Garlic

3 cloves, minced

Sesame oil

2 tablespoons

Soy sauce

3 tablespoons

Eggs

2, beaten

Frozen peas

1 cup

Carrots

1 cup, diced

Pineapple

1 cup, diced (fresh or canned)

Shrimp

1 pound, peeled and deveined

Cooked white rice

4 cups, preferably day-old

Instructions

1. In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering.
2. Add the shrimp to the pan and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
3. In the same pan, add minced garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Add the diced carrots and peas to the pan, sautéing for 2-3 minutes until tender.
5. Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble them until fully cooked, then mix with the vegetables.
6. Stir in the cooked rice, soy sauce, and sliced green onions, mixing well to combine everything evenly.
7. Return the cooked shrimp and add the diced pineapple to the pan, stirring gently to incorporate all ingredients.
8. Season with salt and pepper to taste, cooking for an additional 2-3 minutes until heated through.
9. Serve hot, garnished with extra green onions if desired.