We use brown, Indian grown basmati rice, it is healthier than white rice and we like the flavor it imparts to any recipe we use it in. However, if your preference is for white rice it can be easily substituted. If you use white rice it is best if the rice is cooked the day before and refrigerated until required for this recipe.
Fresh pineapple makes a difference to the overall flavor of the recipe. Canned pineapple usually has sugar and preservatives added. It also does not have the same texture as fresh pineapple.
Ingredients
- 8 wild shrimp, #20, shelled, vein removed
- 2 garlic cloves, grated
- 1 tsp ginger, grated
- 1/4 tsp salt
- 3 tbsp of peanut oil
- 1/3 cup of ham, diced, 1/2" cubes
- 1 cup of fresh pineapple, small chunks
- 2/3 cup frozen mixed vegetables
- 1 large egg, beaten
- 2 cups of cooked brown rice
- 1 tsp of sugar
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
- 2 tbsp of oyster sauce
- 4 tbsp of toasted cashews
- 3 tbsp of golden raisins
Directions
- Place the shrimps in a marinade of garlic, ginger, 1 tsp of the peanut oil, and salt. Mix well and set it aside for about 20 minutes.
- Add 2 tbsp of oil to a hot wok. Add the marinated shrimp and stir fry for a minute. Remove the shrimp, leaving the oil behind, and set aside.
- Add the diced ham, vegetable mix and the pineapple chunks to the wok. Stir fry until the fruit and vegetables have softened.
- Move the ham, vegetables and pineapple to one side of the wok and add the beaten egg. Allow the egg to cook and then mix it into the ham, vegetables and pineapple. Remove the mixture from the wok and set aside.
- Add the remaining tbsp of oil to the wok. Add in the brown rice and stir fry for a couple of minutes.
- Thoroughly blend in the oyster sauce, soy sauce, sugar and white pepper into the rice.
- Add the shrimp and ham, vegetable, pineapple mixture back into the wok and mix with the rice.
- Add the cashews and raisins. Stir fry for a minute and serve.