Shrimp and Pineapple Fried Rice

By cserumga

1-1/3 cups equals 342 calories, 10 g fat (2 g saturated fat), 128 mg cholesterol, 521 mg sodium, 46 g carbohydrate, 4 g fiber, 16 g protein.

Ingredients

• 2 eggs
• 1 small onion, chopped
• 1 teaspoon canola oil
• 3 garlic cloves, minced
• 3 cups cooked instant brown rice
• 1 can (20 ounces) unsweetened pineapple chunks, drained
• 1/2 pound cooked medium shrimp, peeled and deveined
• 1/2 cup chopped cashews
• 1/2 cup frozen peas, thawed
• 2 green onions, sliced
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon pepper

Details

Servings 6
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

•In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs; cook and stir until set; remove from the skillet and keep warm.

• In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.