Rice & pasta
Pineapple and Shrimp Fried Rice
Sweet and savory stir-fried rice with pineapple and shrimp.
Ingredients
- 300 g cooked rice, day-old
- 200 g peeled shrimp
- 150 g pineapple, diced
- 1 egg
- 80 g peas
- 2 scallions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon curry powder
- 2 tablespoons vegetable oil
Step-by-step
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- Put the beaten egg in the mixing bowl with a splash of oil and set 2 min/90°C/speed 1; set the scrambled egg aside.
- Add the remaining oil and the shrimp and sauté 4 min/Varoma/reverse/spoon speed.
- Add the peas and pineapple and stir-fry 3 min/Varoma/reverse/spoon speed.
- Add the rice, soy sauce, curry powder and the reserved egg and mix 5 min/100°C/reverse/spoon speed.
- Add the scallion, mix 1 min and serve.
Tips
- The pineapple adds sweetness that balances the curry.
- Use dry, day-old rice so it stays loose.
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