Shrimp & Pineapple Fried Rice
You know when you forget to grocery shop and you’re coming home and you’re hungry and you don’t want to wait for take out from somewhere that offers somewhat decent food options so you end up going to fast food, knowing you’ll feel like shit later?
Yeah, screw that.
Here’s a super quick and easy recipe you can make from frozen items you can keep in stock in your fridge. Shrimp can be defrosted in 10 min by running it under cold water. The pineapple and edamame can be defrosted by throwing in the microwave on half power for a couple minutes. The rice you can either get the frozen rice packs, or just throw it in the rice cooker as soon as you get home. The scallions won’t make or break the recipe, so you can omit them if needed. Best thing is, you can customize this however you want to fit your macros.
Ingredients:
4 cups cooked rice
1 1/2 lbs medium shrimp, peeled and deveined
1 Tbsp avocado oil (or any cooking oil of your choice)
1 cup pineapple, diced
1 cup edamame
4 garlic cloves, minced
1 jalapeno, chopped
5-6 scallions, chopped
1 1/2 Tbsp soy sauce
1 tsp fish sauce
1 Tbsp sambal oelek
Directions:
Cook rice according to package directions and allow to cool.
Heat a large pan or wok on high eat. Add oil and shrimp and cook for a few minutes, until opaque (about 3-5 minutes); set aside.
Add the scallions, garlic and jalapeño and saute for about a minute, until fragrant. Then add rice, shrimp, pineapple and edamame and stir for a minute or two.
Add soy sauce, fish sauce and sambal oelek and cook for another 30-60 seconds.
*Tip: for when you’re in a rush, use frozen rice, frozen pineapple and frozen edamame. Shrimp can be defrosted quickly by running under cold water for 10 minutes. The great thing about this recipe is you can adjust the portions of the ingredients to work for your macros. I also suggest adding a little sambal oelek at a time in case you’re sensitive to spicy foods.
6 servings
Protein: 25g
Carbs: 35g
Fat: 4g
Created by: Emi Mraule, Nutrition Coach
