Meatless Friday: Pineapple Shrimp Fried Rice

For an easy Meatless Friday meal, Barb Szyszkiewicz recommends adding pineapple and shrimp to fried rice. Download our printable recipe card!

I cook a lot with shrimp because it's quick and relatively inexpensive; I can get frozen shrimp for about $5 a pound, which is a bargain compared to most seafood and even most meat these days. Fried rice is also an inexpensive meal. It lets me use up cooked rice left over from another meal, as well as all kinds of produce I might have around. That means it's never the same twice in a row. You can substitute the vegetables you have on hand for what's listed here, in like amounts. Pineapple adds a sweet and tangy flavor to fried rice. We loved it!

Pineapple Shrimp Fried Rice

Makes 4 servings

Ingredients:

1 lb. shrimp, peeled, tails removed
1 tsp lemon pepper seasoning
2 TBSP vegetable oil, divided
1 onion, diced
1 cup shredded carrots
2 cups sliced mushrooms
1 cup frozen peas
2 cloves garlic, minced
2 cups cooked rice (cooled)
2 cups pineapple, diced

SAUCE:
3 TBSP soy sauce or coconut aminos
1 TBSP sesame oil
1/4 tsp white pepper
1/2 tsp ground ginger

Directions:

Season shrimp with lemon pepper. Heat your wok or skillet over high heat, then add 1 TBSP vegetable oil and reduce heat to medium. Cook shrimp on both sides until done (about 2 minutes per side for large shrimp). Remove to a bowl.

Add remaining oil to the skillet and cook onion until it begins to soften. Add in carrots and mushrooms and cook a few minutes, then add garlic and peas. Stir in the rice and sauce. When everything is well mixed, fold in the pineapple and shrimp.