Accueil Savory Fried Rice with Shrimps, Pineapple and Cashew Nuts

Fried Rice with Shrimps, Pineapple and Cashew Nuts

Catégorie : SavoryUncategorized
Not long ago, I ate in Bangkok in an excellent restaurant, this fried rice with pineapple, shrimps and cashew nuts. It’s been a long time since I gave you my recipe for Cantonese rice (recipe HERE) and I thought it was time to offer you a new recipe with unusual flavors. The cooking time is only a few minutes, and the crunch of the cashew nuts and the sweetness of the pineapple will perfectly match these shrimps. A recipe that is a one-way ticket to Asia! 

Recipe for 2 people:

-500g of cooked rice
-3 Chinese chives
-60g of raw cashew nuts
-200g fresh pineapple cut into pieces
-1 or 2 cloves of garlic
-12 large raw shrimp
-2 eggs
-2 teaspoons of sugar
-3 teaspoons of nuoc mâm
-2 teaspoons of clear soy sauce
-salt pepper
-oil

Here are the ingredients. Before I start, I’d like to point out that I made the recipe for one person (just me!!). But I give you above the ingredients for 2. So don’t worry about seeing one egg when I say 2! Use fresh pineapple if you can, otherwise canned will do. 




Peel the shrimp, leaving just the tip of the tail. Also cut where the small hose is located to remove it. It will also “open” the shrimp nicely.






Take rice already cooked, preferably the day before. This way, it won’t stick and will have the right consistency for pan-frying. 





In a large frying pan or wok (impossible to get my hands on my wok since the salty book! I had to give it away…), pour 6 good tablespoons of neutral oil (rapeseed for example) on a fairly high heat and add the raw cashew nuts. 





Brown them, stirring them well to prevent them from burning. 




Remove them (place them in a drainer) and then put the shrimp in their place. 





Brown them well for 2-3 minutes then place them in a drainer with the cashews.






Remove enough oil to leave only the equivalent of 3 tablespoons and add the crushed garlic. Brown it.





Finely chop the chives and put them in the pan/wok.





Be careful not to burn your ingredients. Lower the heat if necessary. Pour in the cooked rice and mix well. 




Push the rice into a corner and break the eggs (yes I know there is only one in the picture!!) into the empty space. 





Mix them with a spoon to cook it quickly. When they are cooked (but not overcooked either) mix them with the rest of the rice.







Add the pineapple pieces.




And pour in the sauces and sugar. 








Finally, add the shrimp and cashews and serve immediately. 

Tip:

If your rice looks too dry, feel free to add a tablespoon or two of water!




Put half of the rice in a bowl (keeping a few shrimp to place on top), pressing it well, then invert it onto a plate. Do the same for the second portion. You can serve it with a little lime. To devour without delay! 

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