Chili Mango Shrimp Pineapple Fried Rice

Ingredients

• 1 cup mango, peeled and cubed
• 2 Tbsp chili paste
• 1 Tbsp fresh ginger, minced
• 2 Tbsp red wine vinegar
• 1 lb. shrimp, shelled and deveined
• 3 large eggs
• 1 Tbsp olive oil
• 3 scallions, chopped
• 1 habanero pepper, finely chopped
• 1 red pepper, chopped
• 3 cloves garlic, minced
• 4 cups cooked brown rice (leftover rice works perfectly)
• 1 Tbsp soy sauce
• 1 cup peas (thawed if using frozen)
• 1 pineapple, hollowed out with flesh cut into 1-inch chunks
• 1 tsp sesame oil

Instructions

• In a blender or in the bowl of a food processor, puree cubed mango.
• Put mango puree in a small saucepan and add, chili paste, minced ginger, and vinegar. Cook over medium-low heat, for about 15 minutes, until it gets a bit shiny.
• Put shrimp and mango chili sauce in a medium bowl and make sure shrimp is well-coated in sauce. Place in fridge to marinate for at least 30 minutes.
• Cook the shrimp in the marinate in a wok or sauté pan over medium-high heat for about a minute on each side, until almost cooked through. Remove to a separate plate or bowl.
• Wipe down the wok and add eggs. Quickly whisk to scramble a bit, until they’re almost cooked through. Move the eggs to the plate/bowl with the shrimp.
• Wipe wok down again and then return to high heat. Add olive oil to coat pan. When it’s hot, add scallions, habaneros, red peppers, and garlic. Cook for about a minute, until nice and fragrant.
• Add rice to the pan and stir well. Let sit for about 1-2 minutes, until rice starts to sizzle. Then stir and repeat. Drizzle soy sauce over rice and mix well. Add peas, cooked eggs, shrimp, pineapple, and sesame oil. Toss to combine.
• Serve rice in hollowed out pineapples (or bowls).