Directions:
Thaw the cooked shrimp and drain well. Prepare the rice according to directions either steamed or pilaf style and reserve. Drain the pineapple and reserve the juice.
Add the oil to a large sauté pan and bring to medium high heat. Add the chilies and the garlic and sauté briefly, taking care not to burn either the chilies or the garlic. Add the cooked rice and toss all together. Add the cilantro and the shrimp. Toss all together.
Add the oyster sauce, soy sauce, the sesame oil and 2 tablespoons of the reserved pineapple juice. Toss all together and bring to temperature. Serve with chopped parsley as a garnish.
Yield: Approximately 8 (8 oz) Servings
Nutritional Analysis Per Serving:
Calories 409
Protein (g) 28
Fat (g) 9
Sat fat (g) 2
Carbs (g) 52
Sodium (mg) 721
Cholesterol (mg) 172
Kerry B. Koen
Fire Chief, Delray Beach Fire Department
Delray Beach, FL
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