by Ted Onulak

Created on: August 07, 2008   Last Updated: July 16, 2010

The thing that makes a great dish is the unexpected touches that make it unique. I like to experiment with flavors and have come up with this fun twist on Shrimp Fried Rice.

Shrimp Fried Rice with Pineapple

Ingredients:

2 cups cooked long grain rice,

8 oz. Of peeled pre-cooked shrimp,

one medium sweet white onion,

one quarter cup of dark Soy sauce,

One cup frozen petite green peas,

one 8 oz. can of crushed pineapple with syrup,

one-quarter teaspoon of Chinese Five Spice powder,

four cloves of minced garlic,

fresh grated ginger

and your choice of vegetable oil for frying.

Preparation: If you don't have leftover rice on hand, Cook rice according to instructions and set aside. In a large skillet, saute the chopped garlic and grated ginger (about one-quarter teaspoon). Add coarsely chopped onion and frozen peas. Add Five spice powder and begin to saute the cooked rice. Add soy sauce and the crushed pineapple with syrup. Stir well until rice has absorbed soy and pineapple juice. You may add a touch more oil if needed to prevent sticking. Add thawed cooked shrimp and mix well. Turn off the heat and cover pan with a lid for about 5 minutes to bring the shrimp to temperature. Transfer your Fried Rice to a serving platter and garnish with a chiffonade of fresh Thai basil.

This fried rice can be served meatless as an accompaniment to chicken or baked ham, which can also be substituted for shrimp in the dish.

The combination of the pineapple and the Five Spice powder will create a mouth-watering aroma at your table. Enjoy this as a main course or buffet side dish.

Wine Pairing: A Chardonnay with some tropical fruit notes like Almira from California or a Cloudy Bay Chardonnay from New Zealand will enhance the flavors of this dish.

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