Ingredients1 h servings 591
- 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.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 591 calories; 17.5 76.1 33.9 359 732 Full nutrition
ReviewsRead all reviews 10
Thanks for the recipe Keka. I have to say I did enjoy the way all the flavors married together; however, next time I will make a feel changes. First, instead of slicing the onions I would opt ...
I used leftover brown rice, 4 green Thai peppers, part red onion and part scallion, added in some diced red bell for color, about a t of garlic, and doubled the soy. Probably doubled the cilant...
The flavors in this are awesome! The fresh ginger makes the dish!! I made it exectly as is and it's most definitely a keeper!
First, for us, there are W-A-A-A-Y too many onions in this, I'd use only one moving forward, and my onions were not large. Also, in case you don't catch it, step #1 should be "Pour in the eggs…...
I didn't have any peppers and I think it needs it. It's good but needs a little more flavor. I will make it again.