Shrimp & Pineapple Fried Rice with Toasted Cashews & Sambal Oelek

Level easy
Cook time 20 minutes
Total time 20 minutes
Servings 2

Course: Dinner

Ingredients

10 ounces - shrimp
1/2 cup - jasmine rice
1 carrot
4 ounces - pineapple - cubed
2 cloves - garlic
2 scallions
1 lime
2 tablespoons - soy sauce
2 tablespoons - cashews
2 teaspoons - sambal oelek

Directions

Wash and dry the fresh produce. Peel and mince the garlic. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Peel the carrot; thinly slice into rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Small dice the pineapple.
In a small pot, heat 2 teaspoons of oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and stir in the lime zest; fluff the cooked rice with a fork.
While the rice simmers, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the cashews and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
While the rice continues to simmer, in the pan used to toast the cashews, heat 2 teaspoons of oil on medium until hot. Add the carrot and cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
While the vegetables cook, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and pineapple to the pan of vegetables. Cook, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through.
To the pan of vegetables, shrimp and pineapple, add the garlic-lime rice, soy sauce, toasted cashews, the juice of 2 lime wedges and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!