Cashew, Pineapple and Basil Fried Rice with a side of gratitude
This Cashew Pineapple and Basil Fried Rice is my new favorite thing. With tangy pineapple, fresh and fragrant basil and a rich crunch from cashews it is difficult not to love. And a great way to use up fresh and sweet tasting shrimp. Last month, I wanted to try one of those daily gratitude things. I realized two things – an attempt at trying to remember how lucky I have been does cultivate a sense of gratitude and it does not have to be new thing every day. Indeed, with the girl starting school and things settling down at work and everyone still healthy at home we have a lot to be grateful about.
My Story About this Cashew, Pineapple and Basil Fried Rice
There is something that is a lot of fun, for me anyway about pairing and cooking fruit is savory ways. My excitement with being back in NYC has led me to ditch home packed lunches. However, money aside, home food is just a little bit healthier. I have even bought myself one of those compartmental lunch boxes to inspire myself. But what did break the streak of tempting street carts was this fried rice. And it put all my summer basil to very good use. Basil works well in fried rice, we also love this tomato basil fried rice.
Life has its own ways of working itself out. Sometimes in ways that we least expect it. After being so homebound, I am looking forward to getting out to Denver for a work trip. Remember those? Probably what I really hope that I can swing and manage is to get to India early next year. I had hoped to have my mother here, unfortunately I do not see much end in sight with that.
We have my MIL here for a few weeks as see gets eye surgery done. Again, I am grateful that treatments for complex ailments like hers are around. Once upon a time such things would be unthinkable. So here is to a nuanced fried rice with a side of gratitude.
How to Enjoy this Fried Rice for a Summery Meal
I would love to keep the fruity flavors and pair this with my smoky mango pineapple drink and Thai style chicken and basil.
A fresh and flavorful take on fried rice the flavors are simple and vibrant.
Ingredients
- 4 tablespoons oil
- 2 eggs
- 1/2 teaspoon salt
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 pound shrimp, shelled and deviened
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons fish sauce divided
- 1/2 cup toasted cashew nuts
- 1/2 cup fresh pineapple cubed
- 1 and 1/2 cups rice (2 to 3 days old)
- 3/4 cup chopped basil
Instructions
- Heat I tablespoon oil in a large wok. Beat the eggs with the salt and scramble the eggs.
- Heat the remaining oil and add in the ginger and garlic. Add in the shrimp and red pepper flakes with 1 tablespoon of fish sauce and stir until the shirmp turns pink.
- Add in the cashews and pineapple and the rice and stir well.
- Stir in the remaining fish sauce and the basil.
- Serve hot.