Sometimes I get crazy cravings for Chinese food, but for something that should be relatively good for you, Chinese food you get as takeout ends up being less than healthy. So I like to make my own versions of delicous healthy recipes we all know and love but of course with a Healthyish twist!
Today’s recipe is for Shrimp Fried Rice with Pineapple. Takeout fried rice contains butter, white rice and most likely MSG! I make it my Healthyish version by doubling the veggies, adding pineapple, Olive Oil instead of butter Kikkoman Less Sodium Soy Sauce instead of regular and Lundberg Short Grain Brown Rice instead of white rice.
All right lets get started! Gather your shrimp, carrots, celery, oinion, peas, pineapple, eggs, Olive Oil, Kikkoman Less Sodium Soy Sauce, and Lundberg Short Grain Brown Rice.
I like to get started a little early with the rice because the rest of this dinner is so quick! Heat the water or bone broth and rice in a pot to a boil. Turn the stove to low and put a lid on the rice. Set the timer for 40 minutes. Now you have some time to kill. I usually am busy running around the house picking stuff up and putting it away. It seems there’s always something to do at our house! About 20 minutes into the timer start cooking the rest of your ingredients.
Grab your onion and dice it, I always use my Cuisinart Food Processor to do this as my husband is super sensitive to cooking onions! It really cuts down the time too! So if you are using a food processor like me you just cut the onion into 1/4’s and throw it in, pulse for a few seconds and voila! diced onion! No tears at all!
Now put a large pan on medium high heat on the stove add the olive oil to the pan and let heat until it shimmers. Add the diced onions in and cook 3 minutes.
Meanwhile as the onion cooks get ready to prep the veggies. Feel free to get creative here with whatever veggies sound good or you have on hand. Today I’m using carrots, onions, and peas. Peel the carrots and dice them into small cubes and dice the celery. Turn the stove to medium and add the veggie mixture to the pan and cook for 4 to 5 minutes until the carrots are tender.
Now that the veggies are done you can add the shrimp to the pan. Start by cutting the tails off of the shrimp and chop them into small pieces. Then add them to the veggie mixture. Saute for 2-3 minutes.
Ok now we are cooking! Push the veggies and shrimp to one side of the pan and crack the eggs on the other side of the pan. Scramble the egg with your spatula and try avoiding mixing the veggies with the egg until the egg is cooked. This usually takes about a minute.
We are so close now I can taste it! When the rice is done cooking and has rested for about 5 minutes add it to the shrimp and veggies mix and then add the pineapple. You can use canned pineapple or fresh whatever you have on hand. Pour your Kikkoman Less Sodium Soy Sauce, over the rice evenly and stir completely.
Now wasn’t that easy! The best part is instead of eating the unhealthy version you change just a few ingredients and its a delicious Healthyish dinner everyone loves! That’s something to feel great about!
Here is the full recipe below.
Shrimp Fried Rice with Pineapple
12 Frozen or Fresh Shrimp
3 Medium Carrots,
2 Stalks Celery
1 Onion
1 Cup Frozen Peas
2 Eggs
1 Cup Canned or Fresh Pineapple,
1/4 Cup Kikkoman Less Sodium Soy Sauce
1 Cup Lundberg Short Grain Brown Rice
1 3/4 Cup Bone Broth or Water
1/4 Teaspoon Garlic Powder
Salt and Pepper to taste
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Directions:
1. Heat the water or bone broth and rice in a pot to a boil. Turn the stove to low and put a lid on the rice. Set the timer for 40 minutes.
2. Dice your onion. I always use my Cuisinart Food Processor to do this. So if you are using a food processor like me you just cut the onion into 1/4’s and throw it in, pulse for a few seconds. If not dice the onion fine.
3. Put a large pan on medium high heat on the stove add the olive oil to the pan and let it heat until it shimmers. Add the diced onions in and cook 3 minutes.
4. Peel the carrots and dice them into small cubes and dice the celery. Turn the stove to medium and add the veggie mixture to the pan and cook for 4 to 5 minutes until the carrots are tender.
5. To get the shrimp started cut the tails off and chop them into small pieces. Then add them to the veggie mixture. Saute for 2-3 minutes.
6. Push the veggies and shrimp to one side of the pan and crack the eggs on the other side of the pan. Scramble the egg with your spatula and try avoiding mixing the veggies with the egg until the egg is cooked. This usually takes about a minute.
7. When the rice is done cooking and has rested for about 5 minutes add it to the shrimp and veggies mix and then add the pineapple. You can use canned pineapple or fresh whatever you have on hand. Pour your Kikkoman Less Sodium Soy Sauce, over the rice evenly and stir completely.
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