Ingredients
3cupsbrown rice ,cooked
1tspoil
1¼lbshrimp ,deveined and peeled
1½cupfresh pineapple
5large scallions,chopped
3garlic cloves,minced
1fresh chili pepper,or jalepeno, chopped
1tbspsoy sauce,or more to taste
1tspfish sauce
cilantro,for garnish
Preparation
Cut each pineapple in half, then hollow out both halves to make 4 bowls.
Cut a piece off the bottom of the pineapple halves to create a flat base.
Cut the pineapple into small pieces, then set aside.
Heat a nonstick wok on high heat, then when the wok is hot, add in the oil.
Add the shrimp, then cook for 3 to 5 minutes until just opaque. Set aside.
Add the scallions, chili and garlic to the wok.
Sauté for 1 minute, then add the rice, shrimp and pineapple. Stir a few times.
Add the soy sauce and fish sauce, then stir to combine and cook for another 30 seconds.
Divide and transfer the rice mixture into the hollowed out pineapples.
Serve with a garnish of cilantro, and enjoy!
