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Curried Fried Rice with Shrimp and Pineapple
Fried rice takes to endless variations. In this version, bits of pineapple provide bursts of sweetness and jalapeño chili lends heat, a nice contrast to the briny shrimp. Using chilled rice is key, as the firm grains will separate easily, yielding light and fluffy fried rice. To cook enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, cover and refrigerate until fully chilled.
4
Servings
35 minutes
Ingredients
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3
tablespoons grapeseed or other neutral oil, divided
-
1
bunch scallions, thinly sliced, white and green parts reserved separately
Directions
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01In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until shimmering. Add the scallion whites and jalapeño; cook, stirring often, until starting to brown, about 2 minutes. 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 1 minute. Stir, then cook without stirring until the shrimp are opaque throughout, another 30 seconds. Transfer the shrimp to a medium bowl; set aside.
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