This is lighter and fruitier than many fried rice dishes, and has an appealing sweetness to it. You can chop up the shrimp more finely, and you can also use chicken or pork, but using bigger pieces gives this nice texture. Day old cooked rice is best for this, or rice that is slightly dry, so that it stays separate. If you like, you can offer extra soy sauce at the table.
- 2 tablespoons vegetable oil, divided
- 1 pound large peeled and de-veined shrimp, halved crosswise
- Salt and freshly ground pepper to taste
- 3 cups cooked white rice
- 1 tablespoon peeled and minced ginger,
- 1 teaspoon finely minced garlic
- 3 tablespoons low-sodium soy sauce
- 1 cup shelled edamame or peas, defrosted
- ½ cup thinly sliced scallions, white and light green parts
- 1 20-ounce can crushed pineapple in juice, drained
- 3 large eggs, beaten
Season the shrimp lightly with salt and pepper. Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the vegetable oil, and when it is hot, add the shrimp and quickly stir fry them until they are pink, only about 2 minutes. Remove them to a plate and set aside.
Heat the remaining tablespoon of oil in the same wok or saucepan over high heat. Add the cooked rice and cook, stirring occasionally until it is lightly browned in spots. Add the ginger and the garlic and stir until you can smell the seasonings. Add the soy sauce, edamame, scallions and drained crushed pineapple and stir until everything is hot. Stir in the cooked shrimp. Shove everything to one side and pour in the beaten eggs in the space you’ve cleared. Stir just the eggs until they are scrambled and then stir so that the cooked eggs get incorporated into the mixture. Serve right away.