Kung Pao Shrimp & Pineapple Fried Rice
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20Prep Time Minutes
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20Total Time Minutes
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8Number of Ingredients
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4Servings
Ingredients
- 1 small fresh pineapple (2.26 kg)
- 1 pound peeled and deveined shrimp, thawed if frozen
- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 1/2 cup (120 mL) P.F. Chang's™ Home Menu Kung Pao Sauce, divided
- 2 tablespoons VH® Soya Sauce
- 4 cups (1 L) cooked long-grain white rice
- 2 teaspoons (30 mL) toasted sesame oil
- 3 scallions, thinly sliced
Directions
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Step one
Slice pineapple in half vertically, keeping stem intact. Using a knife and a spoon, scoop out flesh to hollow it out into a boat. Dice up the scooped-out pineapple flesh.
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Step two
Heat 1 teaspoon (5 mL) of vegetable oil in large skillet over medium-high heat. Add shrimp and sear on both sides, then add ¼ cup (60 mL) Kung Pao sauce and sauté shrimp for 2 to 3 minutes until glazed. Remove from heat and set aside
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Step three
Heat 1 tablespoon (5 mL) of vegetable oil in a wok over medium-high heat. Add rice and stir fry for 1 minute. Add remaining 1/4 cup (60 mL) Kung Pao sauce, sesame oil, and VH® Soya Sauce. Stir fry for 3 to 4 minutes. Add diced pineapple, shrimp and scallions and stir fry for another 1 to 2 minutes.
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Step four
Remove from heat and serve fried rice in hollowed-out pineapple. Garnish with extra scallions and Kung Pao sauce, if desired.
Preparation images
Kung Pao Shrimp & Pineapple Fried Rice
