Our Big Easy Blend has a cajun kick with a Jamaican jerk twist. We seasoned large shrimp and stir fried them into a quick pineapple fried rice. The result is a savory, tropical melting pot. Serving in a pineapple? Not optional.
Time: 20 min
Serves 2-4Rating
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Loading...| 1 lb shrimp, peeled & deveined | |
| Roasted Chile Avocado Oil | |
| 2 Tbl Big Easy Blend | |
| 2 Tbl Garlic & Ginger Sesame Oil | |
| 1/2 cup frozen peas and carrots | |
| 1/2 large onion, diced | |
| 2 cups rice, cooked and cooled | |
| 2 eggs | |
| 1/2 cup cubed fresh pineapple | |
| Salt, to taste | |
| Hallowed out pineapple, for serving | |
| Slivered scallions, for serving |
| 1. | In a small bowl, marinate shrimp in 1 Tbl Roasted Chile Avocado Oil and 2 Tbl Big Easy Blend. Set aside. |
| 2. | Heat a wok over medium-high heat. Drizzle in a little Roasted Chile Avocado Oil. Stir fry the onion until translucent- about 5 minutes. Add the peas and carrots and stir fry until blistered- about 1 minute. Add the shrimp and 2 Tbl Sesame Oil and 2 Tbl soy sauce to the wok. Stir fry until the shrimp are pink and firm - about 2 mins - they'll continue to cook as you proceed through the next step. |
| 3. | Add in cooked and cooled white rice and stir fry for 2-3 min - tossing and folding to combine all ingredients. Make a well in the center and crack in two eggs. Stir and cook until firm, about 3 minutes. Quickly stir fry and fold to combine the eggs with the rice. Fold in the pineapple and scallions. Taste and adjust with salt. We love serving this for guests in a hollowed out pineapple half. Fun! |
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