Shrimp and Cashew Pineapple Fried Rice
Ingredients
| 186 g | Rice (Japanese short-grain or medium grain recommended) | |
| as needed | Water | |
| 2 tbsp | 30 ml | Soy sauce (substitute fish sauce) |
| 1 tbsp | 15 ml | Oyster sauce |
| 2 cloves | Garlic, minced | |
| 83 g | Pineapple, diced (fresh or canned) | |
| 45 g | Peas, frozen | |
| 50 g | Red bell pepper, diced | |
| 1/3 cup | 80 ml | Cashews, un-roasted and unsalted |
| 6–8 | Shrimp, medium-sized | |
| for garnish | Sliced green onions (for garnish; optional) | |
| a squeeze | Lime juice | |
| for garnishing | Sriracha |
Instructions
- Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions for the correct water amount depending on the type of rice you are using. I used medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.
- To the rice cooker, add your soy sauce, oyster sauce, garlic, pineapple, peas, red bell peppers, and cashews.
- Close the rice cooker lid and cook on the regular white rice setting until the rice is cooked (this takes me ~20-25 minutes, but varies between rice cookers).
- Once done, place your shrimp directly on top of the rice. Cook for another 4-6 minutes, or until the shrimp is cooked thoroughly.
- Finally, serve and garnish with green onions.
Note: 6–8 medium shrimp (I don't recommend using frozen shrimp, as it will take longer to cook). Squeeze of lime juice and sriracha for garnishing at the end.