Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice. Serve hot with a chilled cucumber and tomato salad.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. Pour in the onions, and cook until just set; set aside. Increase the heat to high, and pour another 1 teaspoon of oil to the wok. Stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside.

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  • Wipe out the wok, and heat the remaining teaspoon of oil over high heat. Stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. Stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. Add the pineapple and oranges, and gently cook until the pineapple is hot.

  • Stir in the rice, walnuts, and soy sauce. Stir for a few minutes until the rice is hot. Fold in the egg, shrimp, and cilantro. Season to taste with salt and pepper, and cook to reheat.

Nutrition Facts

591 calories; protein 33.9g; carbohydrates 76.1g; fat 17.5g; cholesterol 358.6mg; sodium 732.3mg. Full Nutrition
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