"This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice. Serve hot with a chilled cucumber and tomato salad."
- 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 g fat;76.1 g carbohydrates;33.9 g protein;359 mg cholesterol;732 mg sodium.Full nutrition
Source: Read Full Article