Gluten Free Hawaiian-Style Fried Rice
What you’ll need
Ingredients
- 4 Tbsp. oil, divided
- 2 eggs, beaten
- 1/4 cup onions, chopped
- 2 Tbsp. garlic, minced
- 2 Tbsp. ginger, minced
- 1 lb. shrimp, 21/25, shell off, tail on
- 1/3 cup peas, frozen
- 4 cups white rice, cooked
- 1 (8 oz.) can pineapple chunks
- 1 cup cashews, toasted and chopped
Seasoning
- 1/2 cup Lee Kum Kee Sweet & Sour Sauce
- (optional) Lee Kum Kee Sriracha Chili Sauce
Made with
Lee Kum Kee products
How to make it
-
Heat 2 Tbsp. oil in a large wok or non-stick frying pan on medium heat. Pour eggs and cook for 2-3 mins until the egg is set. Transfer onto a board, cut into thin strips and set aside.
-
Add the remaining oil to the pan and sauté onions until fragrant and translucent, about 3 minutes. Add the garlic, ginger and shrimp and stir-fry for about 4 minutes until the shrimp turns pink. Add the peas, rice, pineapple and cashews and stir-fry for another 2 minutes. Add Lee Kum Kee Sweet & Sour Sauce and sauté for another minute.
-
Add sliced egg strips into the rice and heat for 1 minute. Transfer to a serving dish and serve immediately.
Optional: Spice it up with a drizzle of Lee Kum Kee Sriracha Chili Sauce (Gluten-Free).
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