Thai Chili Shrimp & Pineapple Fried Rice
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Made With Our
Directions
Item No.
371208
Ingredients
- 6 tablespoons oil, divided
- 1 onion, finely diced
- 1 large carrot, peeled and finely diced
- 4 cups rice, cooked
- 1 cup frozen peas
- 2 cups diced pineapple
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound chicken breast, very thinly sliced
- 1 cup Urban Accents Thai Chili Taco Sauce (plus more for serving)
- Garnish: green onion, thinly sliced red cabbage
Directions
- Heat 2 tablespoons oil in a wok or large skillet over medium-high heat.
- Add onion and carrot and cook, stirring often, until softened and lightly caramelized, 5-7 minutes.
- Add 2 tablespoons oil, rice, peas, and pineapple to the skillet. Cook, stirring often, until rice is crispy and browned, 4-6 minutes. Remove from the skillet and keep warm until ready to serve.
- Add 2 tablespoons oil to the skillet. Add the chicken and cook, stirring often, until firm and opaque, 5-7 minutes.
- Add the shrimp and sauce to the skillet and stir constantly until shrimp are firm and opaque and sauce has thickened slightly, 2-4 minutes.
- Serve chicken and shrimp over fried rice with extra sauce on the side. Garnish with sliced green onion and red cabbage.
