2cupssmall-diced pineapple(either fresh, or canned pineapple in juice, drained)
3large eggs(beaten)
Instructions
Season the shrimp lightly with salt and pepper. Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the vegetable oil, and when it is hot, add the shrimp and quickly stir fry them until they start to turn pink, only about 1 minute. Remove them to a plate and set aside.
Heat the remaining tablespoon of oil in the same wok or saucepan over high heat. Add the cooked rice and carrots and cook, stirring occasionally, until the rice is glistening and turning golden and the carrots are just starting to become tender, about 4 minutes. Add the ginger and garlic, and stir until you can smell the seasonings, about 1 minute. Add the soy sauce, edamame, scallions, and pineapple and stir until everything is hot, 2 to 3 more minutes. Stir in the cooked shrimp.
Shove everything to one side and pour the beaten eggs into the space you’ve cleared. Stir just the eggs until they are scrambled and then stir so that the cooked eggs get mixed into the stir-fry. Serve immediately.
Notes
Day-old-cooked long- or medium-grain rice is best for this, or rice that is cold and slightly dry so that it stays separate. You can use white or brown rice…your choice. You might also try it with jasmine or basmati rice, but those grains are a little more delicate, so stir gently.