Cơm Rang Hải Sản with Pineapple and Cashews
60% chuẩn vị · Fusion Vietnamese
A creative twist on Cơm Rang Hải Sản, incorporating the sweetness of pineapple and the crunch of cashews for a tropical and textural variation. This version offers a balance of savory, sweet, and nutty flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice, cooked and chilled4 cups
- Shrimp, peeled and deveined1 cup
- Squid, cleaned and sliced1/2 cup
- Fresh pineapple, diced1 cup
- Cashews, roasted1/2 cup
- Eggs, lightly beaten2
- Garlic, minced2 cloves
- Red bell pepper, finely diced1/4 cup
- Fish sauce2 tablespoons
- Lime juice1 tablespoon
- Curry powder (optional)1 teaspoon
- Vegetable oil3 tablespoons
- Saltto taste
- Black pepperto taste
Các bước
- 1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove and set aside.
- 2
Add another tablespoon of oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- 3
Add shrimp and squid to the wok. Stir-fry until the shrimp turns pink and the squid is opaque, about 2-3 minutes.
- 4
Push the seafood to one side. Add the remaining tablespoon of oil. Add diced red bell pepper and stir-fry for 1 minute.
- 5
Add the chilled jasmine rice, diced pineapple, and roasted cashews to the wok. Stir-fry until heated through and pineapple is slightly softened, about 4-5 minutes.
- 6
Pour the fish sauce, lime juice, and optional curry powder over the rice. Stir well to combine.
- 7
Add the scrambled eggs back into the wok. Stir everything together.
- 8
Season with salt and black pepper to taste. Serve hot, optionally in a hollowed-out pineapple.
