Curried Fried Rice with Shrimp and Pineapple

Start to finish: Servings:

35 minutes

4

• 3tablespoons grapeseed or other neutral oil, divided

• 1bunch scallions, thinly sliced, white and green parts reserved separately

• 1jalapeño chili, stemmed and sliced into thin rounds, plus more to serve

• 2teaspoons curry powder

• 8ounces medium (41/50 per pound) shrimp, peeled, deveined (tails removed), halved crosswise and patted dry

• Kosher salt and ground black pepper

• 1cup drained juice-packed canned pineapple tidbits OR chunks OR chopped slices OR thawed frozen pineapple chunks OR chopped fresh pineapple

• 2 tablespoons fish sauce OR soy sauce

• 4cups cooked and chilled long-grain white rice, preferably jasmine rice

• 1/3 cup roasted salted cashews, roughly chopped OR roasted salted peanuts

In a 12-inch nonstick skillet over medium-high, heat 2tablespoons oil until shimmering. Add the scallion whites and jalapeño; cook, stirring often, until starting to brown, about 2minutes. Stir in the curry powder, then stir in the shrimp and ¼ teaspoon salt; distribute the shrimp in a single layer. Cook without stirring until beginning to brown, about 1minute. Stir, then cook without stirring until the shrimp are opaque throughout, another 30 seconds. Transfer the shrimp to a medium bowl; set aside.

In the same skillet over medium-high, heat the remaining 1tablespoon oil until shimmering. Add the pineapple, fish sauce, rice and ¼ teaspoon salt, breaking up any clumps of rice. Cook, stirring and scraping the bottom of the pan to incorporate any browned bits, until the pineapple and rice are heated through, about 2minutes. Stir in the shrimp and accumulated juices.

Off heat, stir in the cashews and scallion greens. Taste and season with salt and pepper. Transfer to a serving dish and garnish with additional jalapeño.

Optional garnish: Lime wedges OR chopped fresh cilantro OR both