Thai Pineapple Shrimp Fried Rice Recipe | HungryForever

Thai Pineapple Shrimp Fried Rice Recipe is great to taste when you have some leftover rice and fresh shrimps handy, and is best served along with pineapple.

INGREDIENTS

• 3 tbsp vegetable oil
• 1 pound shrimps peeled and deveined
• 1 large red bell pepper diced
• 1 medium red onion diced
• 2 garlic cloves chopped
• 1 red chili diced
• 2 large eggs, beaten
• 2 cups cooked rice
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 1/2 cup fresh pineapple diced
• 1/2 cup roasted cashews
• 1/2 cup cilantro leaf shredded

INSTRUCTIONS

1. Fry the shrimp in the vegetable oil for a minute and then remove them from the oil.
2. In the same oil, fry the bell pepper, onion, garlic and chili for three minutes.
3. Pour in the beaten eggs and stir for thirty seconds.
4. Add the rice and sauté for one to two minutes.
5. Pour in the fish sauce, soy sauce and lime juice and continue sautéing.
6. After two minutes, add the shrimp aback as well as the pineapple.
7. Sauté for two minutes.
8. Add the cashews and cilantro and serve!

Recipe Link: https://www.hungryforever.com/recipe/thai-pineapple-shrimp-fried-rice/

Shrimp Chop Suey Recipe | HungryForever

This Quick Shrimp Chop Suey recipe uses broth as the cooking medium, lowering the fat substantially. You could easily substitute chicken or pork for shrimp.

INGREDIENTS

• 1 cup vegetable stock
• 1 tablespoon corn starch
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon mirin
• 1 teaspoon fish sauce
• 1/2 teaspoon Sesame oil
• 1 teaspoon gingerroot finely grated
• 1 Garlic Clove pressed
• Fresh ground pepper to taste
• 1 pound cooked shrimp
• 1 medium carrot thinly sliced
• 1 celery stalk thinly sliced
• 1 onion chopped
• 1 bell pepper chopped
• 2 cups bean sprouts
• 3 tablespoons Oil

INSTRUCTIONS

1. Whisk together the stock, corn starch, soy sauce, mirin, fish sauce, sesame oil, ginger, garlic and pepper; set aside.
2. Pour the vegetable oil into a wok or large skillet and bring to medium-high heat.
3. Add the carrots, celery, onion and bell pepper and cook until a la dente, about 10 to 12 minutes. (If veggies start to stick, add a bit of water, about a tablespoon at a time.)
4. Add the shrimp and bean sprouts and cook until shrimp is heated through.
5. Give the sauce a quick mix and pour into the wok or skillet; cook until thickened and sauce sticks to the vegetables.

Recipe Link : https://www.hungryforever.com/recipe/shrimp-chop-suey-recipe/