Audy’s Pineapple Fried Rice
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Servings: 4-5
3 tablespoons vegetable oil
½ onion, diced fine
1 shallot, diced fine
1-2 Thai bird’s eye chilies or serrano chilies, diced fine (optional)
2 plum tomatoes, diced with juices reserved
4 cups cooked Jasmine rice (see note above)
1 lb medium shrimp, peeled and deveined
½ cup red bell pepper, finely diced
1 ½ cups fresh pineapple, small dice
1 teaspoon kosher salt or to taste
1 tablespoon Thai fish sauce
2 eggs
¼ cup green onions, sliced
¼ cup cilantro, including stems
⅓ cup cashews, roasted
Sliced cucumber, tomatoes, and limes for garnish (optional)
Heat vegetable oil in a large saute pan or wok over high heat. (If you do not have a large saute pan or wok, divide ingredients in half and make two batches.)
Add shallot and onion to the hot pan and saute for 1 minute. Stir in the chilies and tomato with juices, until saucy and well combined. Add red bell pepper and toss to combine. Add rice and continue to stir and toss for 2 minutes. Add shrimp, continuing to stir for 1 minute.
Make a well into the center of the rice mixture, crack two eggs into the well and scramble lightly. Stir scrambled eggs into rice. Add pineapple, season with fish sauce and salt to taste. Add green onions, cilantro and cashews. Transfer to a serving platter and garnish with fresh slices of cucumber and tomatoes on the side. Serve immediately.
From thesharedplate.com