Description
Shrimp and cashew pineapple fried rice made in a rice cooker is a savory-sweet dish combining tender shrimp, crunchy cashews, and juicy pineapple with fragrant rice, all cooked effortlessly in one pot.
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain)
- Water
- 2 tablespoons soy sauce (substitute fish sauce)
- 1 tablespoon oyster sauce
- 2 cloves of garlic, minced
- 1/2 cup pineapple, diced (fresh or canned)
- 1/3 cup peas, frozen
- 1/3 cup red bell pepper, diced
- 1/3 cup cashews, un-roasted and unsalted
- 6–8 shrimp, medium-sized (I don’t recommend using frozen shrimp, as it will take longer to cook)
- Sliced green onions (for garnish; optional)
- Squeeze of lime juice, sriracha (for garnishing at the end)
Instructions
- Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions for the correct water amount depending on the type of rice you are using. I used medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.
- To the rice cooker, add your soy sauce, oyster sauce, garlic, pineapple, peas, red bell peppers, and cashews.
- Close the rice cooker lid and cook on the regular white rice setting until the rice is cooked (this takes me ~20-25 minutes, but varies between rice cookers).
- Once done, place your shrimp directly on top of the rice. Cook for another 4-6 minutes, or until the shrimp is cooked thoroughly.
- Finally, serve and garnish with green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2