"If you like piña coladas and getting caught in the rain
If you're not into yoga, if you have half a brain
If you like making love at midnight in the dunes of the cape
Then I'm the love that you've looked for, write to me and escape"
If you're not into yoga, if you have half a brain
If you like making love at midnight in the dunes of the cape
Then I'm the love that you've looked for, write to me and escape"
Oops, sorry, got lost for a minute there! I just absolutely love that song and the message behind it. Yes, I'm a romantic, and yes, it makes me swoon. So why did I just burst into song? Because the dish I have for you today merits a song. Plus, you know, pineapple and coconut and piña coladas.... What, is it just me? Yes? Oh, well, I'll still be singing my little heart out in my kitchen every time I make this. Which will be often. Or at least, often if the hubby starts traveling again (he can only take so much ethnic food at any given time).If you like a little bit of sweet, a little bit of spicy, and a whole lot of filling flavor, this dish is for you! Now, if you are looking at the number of steps, please let me put your mind at ease. There are several steps, yes, but it comes together quickly and is worth the extra couple of dirty dishes, I promise. (And given how much I HATE doing dishes and the fact that our dishwasher is temporarily out of commission, I can say that with absolute certainty!)
Ingredients:
- 2 Tbsp low sodium soy sauce
- 2 Tbsp Sriracha
- 1 Tbsp brown sugar, lightly packed
- 1 16oz bag frozen pineapple
- ½ bunch green onions, chopped
- 4 large eggs
- 1/2 cup unsweetened coconut flakes
- 2 Tbsp coconut oil, divided
- 24oz raw tail-off frozen shrimp, thawed and drained (I used 2 bags of small shrimp - $5.00 each at our Walmart!)
- 2 packages Uncle Ben's Ready Rice Jasmine rice, cooked and cooled
Directions:
- Combine the soy sauce, sriracha, and brown sugar.
- Crack the eggs into a bowl, and whisk until smooth.
- Add the unsweetened coconut shreds to a large dry skillet. Heat over a medium flame. Stir and cook the coconut continuously until it begins to turn golden brown and fragrant. Set aside.
- Add 1 Tbsp of coconut oil to the hot skillet. Add the shrimp and cook just until the shrimp pink. Transfer shrimp to a large bowl.
- Pour the eggs into the hot skillet, and scramble just until set. Remove eggs to shrimp bowl.
- Add pineapple and half of the chopped green onions to the skillet. Stir and cook just until warmed through, and transfer to shrimp bowl.
- Add remaining tablespoon of coconut oil to the skillet and swirl to coat. Add the cold cooked rice, breaking it up in the pan. Fry the rice until golden brown. Watch closely as there is a VERY fine line between fried rice and burnt rice!
- When rice is golden, add all the ingredients from the large shrimp bowl back into the skillet. Pour the prepared sauce over top, and stir until everything is coated in sauce. Allow the mixture to heat through.
- Top the fried rice with the toasted coconut and the remaining green onion.
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