Chili Mango Shrimp Pineapple Fried Rice
A little bit spicy and a little bit sweet, this Chili Mango Shrimp Pineapple Fried Rice is packed full of flavor and served in a pineapple for some extra tropical fun.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 6 servings
- 1 cup mango, peeled and cubed
- 2 Tbsp chili paste
- 1 Tbsp fresh ginger, minced
- 2 Tbsp red wine vinegar
- 1 lb. shrimp, shelled and deveined
- 3 large eggs
- 1 Tbsp olive oil
- 3 scallions, chopped
- 1 habanero pepper, finely chopped
- 1 red pepper, chopped
- 3 cloves garlic, minced
- 4 cups cooked brown rice (leftover rice works perfectly)
- 1 Tbsp soy sauce
- 1 cup peas (thawed if using frozen)
- 1 pineapple, hollowed out with flesh cut into 1-inch chunks
- 1 tsp sesame oil
In a blender or in the bowl of a food processor, puree cubed mango.
Put mango puree in a small saucepan and add, chili paste, minced ginger, and vinegar. Cook over medium-low heat, for about 15 minutes, until it gets a bit shiny.
Put shrimp and mango chili sauce in a medium bowl and make sure shrimp is well-coated in sauce. Place in fridge to marinate for at least 30 minutes.
Cook the shrimp in the marinate in a wok or sauté pan over medium-high heat for about a minute on each side, until almost cooked through. Remove to a separate plate or bowl.
Wipe down the wok and add eggs. Quickly whisk to scramble a bit, until they’re almost cooked through. Move the eggs to the plate/bowl with the shrimp.
Wipe wok down again and then return to high heat. Add olive oil to coat pan. When it’s hot, add scallions, habaneros, red peppers, and garlic. Cook for about a minute, until nice and fragrant.
Add rice to the pan and stir well. Let sit for about 1-2 minutes, until rice starts to sizzle. Then stir and repeat. Drizzle soy sauce over rice and mix well. Add peas, cooked eggs, shrimp, pineapple, and sesame oil. Toss to combine.
Serve rice in hollowed out pineapples (or bowls).