Thai Style Shrimp & Pineapple Fried Rice
1 lb frozen shrimp
3 cups cooked jasmine rice (chilled)
1 cup golden raisin (optional, i dont use it)
1 large onion diced
2 cups fresh pineapple
2 teaspoons hot chili sauce
3 tablespoons ground ginger
1 Tablespoon Curry Powder
4 tablespoons vegetable oil
1/4 cup roasted cashews (optional garnish)
1/2 cup green onions (optional garnish)
Wash and Cut pineapples in chunks.
Beat 2 eggs in small bowl, set aside.
Preheat wok or deep frying pan Medium High with 1 tbs vegetable oil.
Pour egg and cook until scrambled, mixing continuously.
Add Diced Onion to skillet to sauté.
Add golden raisins with additional tbs oil. Cook Until Raisins swell.
Add Shrimp and pineapple chunks. Cook until shrimp turns orange.
Add Chilled Jasmine rice (cook rice one day in advance. Warm rice will turn mushy and absorb the oil) and remainder oil. Fry until rice just begins to brown a little.
You may need to add more oil as cooking if you notice rice to stick. Just pour a tiny amount over top of rice and continue frying. Add soy and fish sauce until rice achieves a "fried rice" caramel color. Sprinkle Curry powder over rice. Add hot chili sauce to taste.
Garnish with green onions, tomatoes and roasted cashews