This recipe is hella quarantine friendly amidst this COVID-19 craziness. If you don’t keep frozen shrimp on hand like I do, you can sub for chicken or omit it all and keep it veg friendly. All the flavors of your favorite takeout without having to leave the house and made with pantry staples.
INGREDIENTS:
- 1/2 fresh or frozen shrimp
- 2 cups frozen veggie medley (peas, corn, carrots)
- 1 small onion
- 2 cups white or brown rice
- 1 small can pineapple chunks
- 2 cloves garlic
- 1 tbsp minced ginger
- 2 tbsp Thai or Italian basil (optional)
- 3 tbsp soy sauce
- 1 tsp fish sauce
- 1 tbsp Sriracha
- 1 tsp sugar
Spices: Turmeric, crushed red pepper, slat/pepper
Thaw, devine and remove shell/tail from your shrimp to start. Give them a quick rinse and pat dry. Next, in a small bowl, give them a good coating of olive oil and season with a bit of salt & pepper, turmeric and crushed red pepper. Set aside.
While your shrimp are marinating, cook your rice according to the package. Or, just follow the 2:1 ratio, brining two cups of rice to a boil with approx. 4 cups of water. Once it’s boiling, reduce heat to medium and let it simmer until all the water evaporates, making sure not to lift the lid and let any steam escape. (This will take 15-20 minutes)
While your rice is cooking, dice up your onion and up your fresh ginger and garlic. If you don’t have fresh, the jarred minced ginger/garlic or the paste variety also work great and keep in your fridge for much longer than the fresh kind. (Definitely helpful during a global pandemic)
Next, combine fish sauce, soy sauce, sriracha, sugar, and a pinch of salt and pepper in a small bowl. Whisk to combine and set aside.
Add a few tablespoons of oil to a hot skillet (sesame works best flavor-wise for this recipe but coconut, olive, or vegetable oil will work just fine.) Add in your onion and sauté for 5 minutes until softened then add in your garlic and ginger and stir for another couple of minutes. Make room in the middle of your skillet and add in your shrimp. Let them sizzle for a couple minutes on each side, making sure they are nice and pink in color. Next add in your frozen veggies and pineapple, continuing to saute everything together for another couple minutes.
Make another small space in the center of your skillet and crack your egg into it. Gently scramble until it starts to set and toss with all your other ingredients. Lastly, fluff your rice with a fork and add into you skillet, pouring your sauce over. Give everything a few good tosses to make sure everything is combined and evenly coated.
I like to top mine off with a bit of fresh basil and a little extra sriracha drizzle. Grab a pair of chopsticks, and enjoy!
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