Pineapple and shrimp rice

Ingredients

• 8 ozs rice (leftover and overnight)
• 2 cloves garlic (finely chopped)
• 4 ozs fresh pineapple (cut into small pieces)
• 4 ozs shrimp (shelled and deveined, leave whole or cut into small pieces)
• 2 tbsps cashew nuts (optional)
• 1 tsp shrimp paste
• 1 tbsp fish sauce
• 1/2 tbsp pineapple juice
• 1/4 tsp dark soy sauce (for coloring)
• 1 fresh red chili (seeded and cut into small pieces)
• 2 tbsps oil
• coriander leaf (for garnishing

Method:

Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.

Cook’s Note:

If you have cashew nuts, add them towards the end of the cooking process.