Hawaiian Fried Rice with Coconut Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the fried rice:
1 cup cooked chicken, diced
2 eggs
2 cups cooked rice, cold (cook your rice in chicken broth to add flavor)
1/2 onion, diced
1/2 cup carrot, diced
1/2 cup canned pineapple tidbits, drained
4 tbsp soy sauce or teriyaki marinade and sauce
2 tsp sesame oil
2-4 tbsp cooking oil (I use avocado oil)
dash of garlic powder, black pepper, and/or red pepper flakes (to taste)
For the coconut shrimp:
1 lb or 24-30 large raw shrimp, peeled and deveined
1/4 tsp salt
dash of chili powder, onion powder, and/or garlic powder (optional)
1/4 cup coconut flour or all-purpose flour (I've only used coconut flour)
1 large egg
3/4 cup unsweetened or sweetened shredded coconut
For the dipping sauce:
1/2 cup Simply Fruit apricot preserves (can try orange marmalade, peach preserves, or citrus preserves)
1 tbsp rice vinegar
1 tsp red pepper flakes (optional)
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Directions: |
Directions:For the fried rice:
1. Heat 1-2 tbsp cooking oil in a large pan and cook the carrots and onions until tender and translucent, then add the chicken, rice, soy sauce or teriyaki sauce, and sesame oil. Stir-fry until hot (about 2 minutes).
2. Add the two eggs and mix until rice is thoroughly coated with egg. Cook for 5-10 minutes, stirring frequently, until the egg turns light brown. If the rice and egg start to stick to the pan, add 1-2 tbsp more of cooking oil. While cooking, add garlic powder, black pepper, and red pepper flakes to taste.
3. Add pineapple to warm rice and serve. Makes 4 servings.
Note: Always use cold cooked rice for stir fry, it's the secret.
For the coconut shrimp:
1. Preheat oven to 425 F. Line a baking sheet with parchment paper or other nonstick surface.
2. Make dipping sauce by adding all in ingredients to a small bowl and blend with a fork. Set aside.
3. Make your shrimp by setting up an assembly line. In a small bowl, whisk together the flour, salt, and optional seasonings. In a separate bowl whisk the egg. Place the shredded coconut in a third bowl.
4. Dip each shrimp in flour, shaking off excess, and then dip in the egg to coat it. Let the excess egg drip off, and then dip the shrimp in the shredded coconut on both sides to coat. Place shrimp on the baking sheet and repeat this process until all of the shrimp are coated.
5. Bake the shrimp on one side for 10 minutes, and then turn each shrimp over and bake for an additional 10 minutes, or until the edges of the coconut are browned.
6. Serve warm or at room temperature on top of the Hawaiian fried rice. Serve with the dipping sauce on the side. Store leftovers in the refrigerator for up to several days and reheat shrimp at 400 F for about 6 minutes. Makes 4 servings. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
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Personal
Notes: This dish is South Pacific flare without the 6 hour plane ride (at least that's how long the flight is from WA to HI). The coconut shrimp and dipping sauce is so tasty and easy to make. The recipe was inspired by the Skinny Taste food blog, and The Healthy Coconut Flour Cookbook. You can eat the coconut shrimp as part of a meal or make them as an appetizer. The addition of pineapple to the fried rice really makes it look festive and adds a refreshing sweet flavor that complements the coconut shrimp. Did you know that Hawaii is famous for its pineapple production? The Dole Food Company got it's start on the island of Lanai. Today, Hawaiian pineapple plantations produce almost a third of the world’s crop and supply about 60% of canned pineapple products. I've served this dish alongside sauteed turnips in butter seasoned with salt and pepper (pictured above). Now turnips aren't Hawaiian, but they sure are good!
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