Pineapple and Shrimp Fried Rice

Bring Asian-influenced flavors to the table with this shrimp dish.

Pineapple and Shrimp Fried Rice

2 C cooked white OR brown rice
8 tsp. Canola oil, divided
4 lg. eggs, lightly beaten
1/2 lb. uncooked, peeled and deveined large shrimp, chopped
1 (8 oz.) can pineapple tidbits, drainet
1/3 C chopped green onion
3 Tbsp. soy sauce
1 Tbsp. rice wine vinegar, KA-ME
1/2 tsp. ground ginger (or less, if like me, you're not a ginger "fan")
1 tsp. salt
1/4 tsp. crushed red pepper

Prepare rice according to pkg. directions for 4 servings.  Spread cooked rice on a rimmed baking sheet, and chill for 30 minutes.

In a large nonstick skillet, heat 2 tsp. oil over medium heat.  Add eggs; cook, stirring frequently, for 2 minutes, or until done.  Remove scrambled eggs from skillet.  Wipe skillet with a paper towel.

Heat skillet over medium-high heat; add remaining 6 tsp. oil.  Add shrimp; cook, stirring frequently, for 2 minutes or until shrimp are pink and firm.  Add eggs, rice, pineapple and green onion to skillet; cook for 2 minutes, or just until heated through, stirring frequently.  Remove from heat; stir in soy sauce, vinegar, ginger, salt and red pepper. 

Makes 4 servings