Ingredients:

  • 2 tbsp Neutral oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1/2 White onion, finely diced
  • 3 Green onions, whites and greens separated and sliced
  • 1 lb Large shrimp, peeled and deveined
  • 2 cups Fresh pineapple chunks
  • 4 cups Day-old Jasmine rice, chilled
  • 1/2 cup Frozen peas and carrots, thawed
  • 2 Large eggs, lightly beaten
  • 3 tbsp Low-sodium soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Toasted sesame oil
  • 1/2 tsp White pepper

Instructions:

  1. Heat 1 tbsp of neutral oil in your wok until it begins to sizzle and smoke. Add shrimp and cook for 2 minutes per side until they turn opaque and pink. Remove shrimp from the pan and set aside.
  2. Add the pineapple chunks to the empty pan. Sear for 2-3 minutes until the edges are charred and golden. Remove and set aside with the shrimp.
  3. Add the remaining 1 tbsp of oil. Toss in the garlic, ginger, onion, and green onion whites. Stir fry for 1 minute until fragrant and the onion is translucent.
  4. Push the aromatics to the side of the pan. Pour the 2 beaten eggs into the center. Let them set for 30 seconds, then gently scramble until soft, yellow ribbons form.
  5. Add the 4 cups of chilled jasmine rice. Use your spatula to break up any clumps. Stir fry for 3-4 minutes until the grains are hot and starting to jump in the pan. Add the 1/2 cup of peas and carrots. Continue to stir fry for 2 minutes until the vegetables are vibrant and tender.
  6. Pour the 3 tbsp soy sauce and 1 tbsp oyster sauce over the rice. Sprinkle in the 1/2 tsp white pepper. Toss vigorously until every grain is coated in a light brown hue.
  7. Return the shrimp and pineapple to the pan. Drizzle with the 1 tsp toasted sesame oil. Toss for 1 minute until everything is steaming and integrated. Remove from heat. Scatter the green onion tops over the top and serve immediately while the rice is still crispy.