Pineapple, Lemongrass, and Coconut Fried Rice
Jazzed up Pineapple, Lemongrass, and Coconut Fried Rice served in a pineapple boat for a truly Southeast Asian flavor. Very fragrant and delicious!
Ingredients
- 5 cups cooked rice
- 1 cup chopped pineapples
- 8 oz shrimps (peeled and deveined) (225g)
- ½ red bell pepper (finely diced)
- 1 cup frozen green peas (150g)
- ½ cup unsweetened dried grated coconut (pan fried)
- 2 lemongrass (thinly sliced the last 4 inches from the bottom)
- 2 cloves garlic (minced)
- 2 tsp garlic chili sauce (optional)
- 2 tbsp soy sauce
- 3 tbsp vegetable oil
- Salt and pepper
Instructions
- In a small fry pan, dry fry coconut flakes until fragrant and lightly browned. Remove and set aside.
- Heat vegetable oil in a large pan. Add lemongrass and garlic. Sauté till fragrant, about 2 minutes. Stir in garlic chili sauce, pineapples, shrimps, red bell pepper, and frozen peas. Cook for about 3 minutes or until shrimps turn pink and start to curl.
- Add rice, soy sauce, salt and pepper. Stir till well combined and rice is dry, about 3 to 4 minutes.
- Turn off heat. Sprinkle coconut flakes on the top. Stir to mix it in.
- Remove and serve immediately.
Nutrition
Calories: 614kcal
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