A Hawaiian inspired lunch prep that is seriously out of this world delicious!!
Loaded with veggies, sweet, juice pineapple and savory rice!! 1,000/10 recommend!
Full recipe in video below!
RECIPE: 1 tablespoon oil
1 tablespoon sesame oil
1 pound medium-large fresh shrimp*, cleaned (approximately 15-20 count shrimp)
1 medium red bell pepper, diced small
1 cup peas and diced carrots blend (frozen and thawed; or canned and drained)
1/2 cup corn (frozen and thawed; or canned and drained)
2 to 3 garlic cloves, finely minced or pressed
1 teaspoon ground ginger, or to taste
3 large eggs, lightly beaten
4 cups cooked rice 1 to 1 1/2 cups fresh diced pineapple (one 8-ounce can drained pineapple tidbits may be substituted) 2 to 3 green onions, trimmed and sliced into thin rounds 1/4 cup reduced-sodium soy sauce*, or to taste 1/2 teaspoon freshly ground black pepper, or to taste red chili flakes, optional and to taste for a bit of heat
To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic, ginger, and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Turn the heat to low, add the cooked rice, stir to combine, and allow it to warm through for a minute or two.
Add the shrimp back in, the pineapple, green onions, evenly drizzle with soy sauce (use less at first if you're very sensitive to salt or soy sauce), evenly season with pepper, and optional red pepper flakes, and stir to combine. Taste and check for seasoning balance.
If desired, add additional soy sauce to taste (I find it necessary to use about 1/3 cup in total for this recipe). Recipe is best warm and fresh but will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months.
6 Servings:
5 points (all plans)
389 Calories
Recipe inspiration from averiecooks.com