Chinese Take-Out...without the take-out {recipe: sesame shrimp & pineapple fried rice} + a giveaway for Cooking Light Real Family Food cookbook
Wednesday, September 5, 2012 at 6:33PM If I can be honest for a minute, the hubs and I were Pei Wei addicts when we lived in Southlake, Texas. I hope that doesn't destroy any conjured up images you may have of me as a foodie RD... but seriously, what busy mom doesn't do take-out every once in a while? And when you have Pei Wei at your disposable, there's no shame in making it a regular habit.
But sadly... the Augusta, GA area is without Pei Wei (and that's not all from a food standpoint, but I won't heap on too much criticism for the moment.)
So I have taken it upon myself to "Cook-In Our Take-Out."
I did this fairly nice rendition of Orange-Peel Shrimp recently
... although after all was said, done & eaten, I decided this recipe still needed a bit of tweaking before debuting on the blog.
But this Sesame Shrimp & Pineapple Fried Rice (not sure this is "exactly" a Pei Wei menu item... I embellished the flavor choices a bit)...
...was spot on yummy. I improvised the recipe from this new cookbook I received from Cooking Light.
It's chock-full of simply and easy recipes, including family favorites like Chicken Divan and Lasagna. Having a cookbook devoted to recipes the whole family will love is a must around my house. Now here's your chance to add this one to your library (see giveaway entry details below recipe.)
And if you're looking for even more family-friendly quick & easy recipe inspiration, check out these Simple Skillet Suppers from CookingLight.com and the Kid Friendly Category of Healthy Aperture.
Sesame Shrimp & Pineapple Fried Rice
Ingredients (2 to 3 servings)
- 2 tablespoons peanut oil
- 2 carrots, peeled and coarsely chopped
- 1 red bell pepper, diced
- 1/2 medium red onion, diced
- 1 teaspoon Kosher salt
- 8 ounces medium-size peeled & deveined raw shrimp
- 2 cups cooked brown rice
- 1 cup pineapple chunks
- 2 eggs, lightly beaten
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- Pinch of red pepper flakes (optional)
Instructions
Heat oil in a large nonstick skillet over medium-high heat. Add carrot, red bell pepper and onion; season with salt and saute 3 minutes or until crisp-tender. Add shrimp; saute 2 minutes. Add rice and pineapple; cook 3 minutes or until thoroughly heated and shrimp are done.
Spoon rice mixture to one side of pan; add eggs to opposite side of pan. Cook without stirring, for 10 seconds. Cook, stirring frequently, 2 additional minutes or until are scrambled. Remove from heat and stir in sesame oil; sprinkle with sesame seeds and red pepper flakes, if desired.
