Fried Rice with Shrimps, Pineapple and Cashew Nuts

Not long ago, I ate in Bangkok in an excellent restaurant, this fried rice with pineapple, shrimps and cashew nuts. It’s been a long time since I gave you my recipe for Cantonese rice (recipe HERE) and I thought it was time to offer you a new recipe with unusual flavors. The cooking time is only a few minutes, and the crunch of the cashew nuts and the sweetness of the pineapple will perfectly match these shrimps. A recipe that is a one-way ticket to Asia! 

Here are the ingredients. Before I start, I’d like to point out that I made the recipe for one person (just me!!). But I give you above the ingredients for 2. So don’t worry about seeing one egg when I say 2! Use fresh pineapple if you can, otherwise canned will do. 

Peel the shrimp, leaving just the tip of the tail. Also cut where the small hose is located to remove it. It will also “open” the shrimp nicely.

Take rice already cooked, preferably the day before. This way, it won’t stick and will have the right consistency for pan-frying. 

Brown them, stirring them well to prevent them from burning. 

Remove them (place them in a drainer) and then put the shrimp in their place. 

Brown them well for 2-3 minutes then place them in a drainer with the cashews.

Finely chop the chives and put them in the pan/wok.

And pour in the sauces and sugar. 

Put half of the rice in a bowl (keeping a few shrimp to place on top), pressing it well, then invert it onto a plate. Do the same for the second portion. You can serve it with a little lime. To devour without delay!