Kung Pao Shrimp & Pineapple Fried Rice
Shrimp and pineapple fried rice served in the hollowed out pineapple for an attractive and fun presentation
20min.
Prep Time
20min.
Total Time
4
Servings
Ingredients
Directions
- 1 small fresh pineapple (about 3 1/2 pounds)
- 1 pound peeled and deveined shrimp, thawed if frozen
- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 1/2 cup P.F. Chang's® Home Menu Kung Pao Sauce, divided
- 2 tablespoons reduced sodium soy sauce
- 4 cups cooked long-grain white rice
- 2 teaspoons toasted sesame oil
- 3 scallions, thinly sliced
Nutrition
Complete Nutrition Info- Slice pineapple in half vertically, keeping stem intact. Using a knife and a spoon, scoop out flesh to hollow it out into a boat. Dice up the scooped-out pineapple flesh.
- Heat 1 teaspoon of vegetable oil in large skillet over medium-high heat. Add shrimp and sear on both sides, then add 1/4 cup Kung Pao sauce and sauté shrimp for 2 to 3 minutes until glazed. Remove from heat and set aside
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add rice and stir fry for 1 minute. Add remaining 1/4 cup Kung Pao sauce, sesame oil, and soy sauce. Stir fry for 3 to 4 minutes. Add diced pineapple, shrimp and scallions and stir fry for another 1 to 2 minutes.
- Remove from heat and serve fried rice in hollowed-out pineapple. Garnish with extra scallions and Kung Pao sauce, if desired.
Kung Pao Shrimp & Pineapple Fried Rice
Nutrition Information
Amount per serving
% Daily Value*
Carbohydrate
g
74
25 %
Cholesterol
mg
177
59 %
Total Fat
g
9
14 %
Iron
mg
4
24 %
Calories
kcal
482
24 %
Sodium
mg
1301
54 %
Protein
g
27
55 %
Saturated Fat
g
1
5 %
Sugars
g
22
2 %
Dietary Fiber
g
3
11 %
Vitamin C
mg
75
125 %
Vitamin A
iu
391
8 %
* Percent Daily Values are based on a 2,000 calorie diet.
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