{"id":279314,"date":"2015-02-27T14:42:00","date_gmt":"2015-02-27T13:42:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/fried-rice-with-shrimps-pineapple-and-cashew-nuts"},"modified":"2015-02-27T14:42:00","modified_gmt":"2015-02-27T13:42:00","slug":"fried-rice-with-shrimps-pineapple-and-cashew-nuts","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/fried-rice-with-shrimps-pineapple-and-cashew-nuts\/","title":{"rendered":"Fried Rice with Shrimps, Pineapple and Cashew Nuts"},"content":{"rendered":"
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\nNot 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<\/a>) 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! <\/div>\n
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\nRecipe for 2 people:<\/p>\n

-500g of cooked rice<\/span><\/b>
\n-3 Chinese chives<\/span><\/b>
\n-60g of raw cashew nuts<\/span><\/b>
\n-200g fresh pineapple cut into pieces<\/span><\/b>
\n-1 or 2 cloves of garlic<\/span><\/b>
\n-12 large raw shrimp<\/span><\/b>
\n-2 eggs<\/span><\/b>
\n-2 teaspoons of sugar<\/span><\/b>
\n-3 teaspoons of nuoc m\u00e2m<\/span><\/b>
\n-2 teaspoons of clear soy sauce<\/span><\/b>
\n-salt pepper<\/span><\/b>
\n-oil<\/span><\/b><\/p>\n<\/div>\n

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\nHere 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. <\/i><\/div>\n


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\nPeel 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.<\/i><\/div>\n


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\nTake rice already cooked, preferably the day before. This way, it won’t stick and will have the right consistency for pan-frying. <\/i><\/div>\n


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\nIn a large frying pan or wok (impossible to get my hands on my wok since the salty book! I had to give it away…), pour 6 good tablespoons of neutral oil (rapeseed for example) on a fairly high heat and add the raw cashew nuts. <\/i><\/div>\n


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\nBrown them, stirring them well to prevent them from burning. <\/i><\/div>\n


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\nRemove them (place them in a drainer) and then put the shrimp in their place. <\/i><\/div>\n


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\nBrown them well for 2-3 minutes then place them in a drainer with the cashews.<\/i><\/div>\n


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\nRemove enough oil to leave only the equivalent of 3 tablespoons and add the crushed garlic. Brown it.<\/i><\/div>\n


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\nFinely chop the chives and put them in the pan\/wok.<\/i><\/div>\n


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\nBe careful not to burn your ingredients. Lower the heat if necessary. Pour in the cooked rice and mix well. <\/i>
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\nPush the rice into a corner and break the eggs (yes I know there is only one in the picture!!) into the empty space. <\/i><\/div>\n


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\nMix them with a spoon to cook it quickly. When they are cooked (but not overcooked either) mix them with the rest of the rice.<\/i><\/div>\n


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\nAdd the pineapple pieces.<\/i>
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\nAnd pour in the sauces and sugar. <\/i><\/div>\n


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\nFinally, add the shrimp and cashews and serve immediately. <\/i>
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\n Tip:<\/span>
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\n<\/b>If your rice looks too dry, feel free to add a tablespoon or two of water!<\/i>
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\nPut 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! <\/i><\/div>\n
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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…<\/p>\n","protected":false},"author":1,"featured_media":41353,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[582,281],"class_list":["post-279314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-asia-oceania-salty","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279314"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279314\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/41353"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}