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Pineapple Shrimp Brown Fried Rice
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| Servings: 4 • Serving Size: 1/4 • Old Points: 7 pts • Points+: 9 pts Calories: 365.9 • Fat: 3.9 g • Protein: 23.9 g • Carb: 58.7 g • Fiber: 3.2 g • Sugar: 6.9 g Sodium: 624.7 mg Ingredients: | |
| 1 1/2 cups (uncooked) | brown rice |
| 1 tsp | oil |
| 1.25 lb | shrimp, shelled and deveined, (1lb after peeled) chopped into chunks |
| 1 1/2 cups | fresh pineapple, cut into small chunks |
| 5 large | scallions, chopped |
| 3 cloves | garlic, minced |
| 1 fresh chili pepper or jalepeno, chopped | |
| 2 tsp | soy sauce, (or more to taste) |
| 1 tbsp | fish sauce |
cilantro for garnish
Directions:
Cook brown rice according to package directions and set aside to cool.
Cut a pineapple in half and hollow out both halves to make two bowls.
Cut a piece off the bottom of the pineapple halves to create a flat base. Cut the pineapple into small pieces and set aside.
Heat a nonstick wok on high heat; when hot add oil. Add shrimp and cook a few minutes until almost cooked though. Set shrimp aside.
Add the scallions, chili and garlic to the wok.
Saute about a minute, then add the rice and pineapple and stir a few times. Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.
Place in hollowed out pineapple cut in half lengthwise. Garnish with cilantro.
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