Summer Special Shrimp and Fruit Fried Rice

This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice. Serve hot with a chilled cucumber and tomato salad.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 591 Calories

Ingredients

• 2 eggs, beaten
• salt and pepper to taste
• 1 tablespoon soy sauce
• 2 tablespoons chopped fresh cilantro
• 3 green chile peppers, chopped
• 2 red onions, sliced
• 1 (1 inch) piece fresh ginger root, minced
• 1 tablespoon vegetable oil, divided
• 2 cups cold, cooked white rice
• ½ pound peeled and deveined medium shrimp
• ⅔ cup fresh pineapple, diced
• ½ cup orange segments
• 6 walnuts, chopped

Recipe Instructions

Step 1

Heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. Pour in the onions, and cook until just set; set aside. Increase the heat to high, and pour another 1 teaspoon of oil to the wok. Stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside.

Step 2

Wipe out the wok, and heat the remaining teaspoon of oil over high heat. Stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. Stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. Add the pineapple and oranges, and gently cook until the pineapple is hot.

Step 3

Stir in the rice, walnuts, and soy sauce. Stir for a few minutes until the rice is hot. Fold in the egg, shrimp, and cilantro. Season to taste with salt and pepper, and cook to reheat.