Shrimp Fried Rice with Pineapple and Toasted Coconut

Ingredients

• 2 Tbsp soy sauce
• 2 Tbsp sriracha
• 1 Tbsp brown sugar
• 20 oz. can pineapple chunks in juice
• 1/2 bunch green onions
• 4 large eggs
• 1/4 cup unsweetened coconut shreds
• 3 Tbsp cooking oil
• 1/2 lb. peeled and deveined shrimp
• 4 cups day-old cooked jasmine rice
• Handful fresh cilantro, optional

Directions

1. In a small bowl, mix the soy sauce, sriracha, and brown sugar until the sugar is worked in. Pour off the pineapple juice thoroughly. Cut the green onions into slices. Break the eggs into a bowl and beat them until the mixture is even.
2. Set a large skillet over medium heat and scatter in the unsweetened coconut shreds without any oil. Cook, stirring the whole time, until the coconut smells toasty and takes on a golden color. Move it into a clean bowl and save it for later.
3. Pour 1 Tbsp of cooking oil into the hot skillet, turning the pan so the oil covers the cooking surface. Add the shrimp and cook only until they are pink and no longer translucent. Transfer the shrimp to a clean bowl.
4. Add another tablespoon of cooking oil to the skillet, again tilting it to cover the surface. Add the beaten eggs and softly scramble them as they cook. When the eggs are just set but still tender and moist, move them into the bowl holding the shrimp.
5. Put the drained pineapple into the skillet along with the lower portion of the green onions, including the white ends and some green. Cook and stir only until everything is warmed, then move the pineapple and onions into the same bowl as the eggs and shrimp.
6. Add one more tablespoon of cooking oil to the skillet and tilt to coat the surface, then add the cold cooked rice. Leave the rice alone until it starts to sizzle and pop, then stir and continue cooking. Do not stir constantly, or the rice can turn sticky and gummy. Cook until the rice is hot all the way through and lightly golden.
7. Return the cooked shrimp, eggs, pineapple, and green onion to the skillet. Spoon the sauce over everything, then stir until the rice mixture is evenly coated. Let it cook until warmed through.
8. Just before serving, finish the fried rice with the toasted coconut, the rest of the green onion, and fresh cilantro leaves.