Ingredients and Weight:
- Jasmine rice: 4 cups cooked
- Fresh pineapple, diced: 1 cup
- Cooked shrimp, peeled and deveined: 1 pound
- Onion, chopped: 1 (medium)
- Garlic cloves, minced: 3
- Red bell pepper, chopped: 1 (medium)
- Carrots, diced: 1/2 cup
- Snap peas, trimmed and cut into bite-sized pieces: 1/2 cup
- Eggs, beaten: 3
- Soy sauce: 1/4 cup
- Honey: 2 tablespoons
- Sesame oil: 1 tablespoon
- Vegetable oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Push aside the oil to create an empty space in the pan. Pour in the beaten eggs, stirring quickly to form scrambled eggs. Transfer the eggs to a plate.
- Add the onion, garlic, and bell pepper to the pan and sauté until softened, about 5 minutes.
- Add the carrots, snap peas, pineapple, and shrimp to the pan. Cook until the vegetables are tender and the shrimp is heated through, about 5 minutes more.
- Return the scrambled eggs to the pan.
- Stir in the cooked rice, soy sauce, honey, and sesame oil. Cook until the rice is heated through and slightly browned, about 5 minutes.
- Garnish with chopped green onions (optional).
Nutritional Information:
- Calories: 450 per serving
- Carbohydrates: 50g
- Protein: 25g
- Fat: 15g
Dish Characteristics:
- Colorful and vibrant
- Savory and slightly sweet
- Aromatic and flavorful
- Easy to customize with your favorite vegetables and protein
User Comments:
- "This dish is amazing! The pineapple and shrimp complement each other so well."
- "I love the sweet and savory flavor profile. It's a perfect balance."
- "I've made this many times and it always impresses my guests."
Special Precautions and Tips:
- Use day-old rice for best results, as it will separate better during cooking.
- Adjust the amount of soy sauce to your taste preference.
- You can add other vegetables to this dish, such as broccoli, zucchini, or corn.
- Serve this dish with extra soy sauce and hot sauce, if desired.
