Thai Pineapple Fried Rice with Shrimp

Directions

1. Rinse the basmati rice in a fine-mesh strainer until the water runs clear, then transfer it to a small saucepan with water and a pinch of salt. Bring to a boil, skim, reduce heat to low, cover, and simmer 15–18 minutes until the liquid is absorbed; remove from heat and let it rest, still covered.
2. If using frozen shrimp, place them in a bowl with cold water and let them thaw; if using fresh shrimp, skip this step.
3. Wash and dry the red bell pepper and green onions. Seed and dice the pepper; trim the roots and slice the green onions diagonally into small pieces. Peel and thinly slice the red onion and mince the garlic.
4. Cut the pineapple into bite-sized pieces after peeling and removing the skin and core.
5. Heat a stainless skillet over medium-high heat. Pat the shrimp dry with paper towels and cook in a bit of oil until they turn pink, about 2–3 minutes; transfer them to a plate.
6. Add a bit more oil to the skillet, then cook the bell pepper and red onion, stirring frequently, until softened, about 2–3 minutes.
7. Drain the cooked rice in a colander to remove excess moisture, then return it to the sink or a bowl.
8. Add minced garlic, most of the green onions (save some for garnish), and red pepper to the skillet; stir and cook until fragrant, 15–30 seconds.
9. Stir in the cooked rice and a splash of fish sauce; cook until everything is heated through and well combined, about 1–2 minutes.
10. Return the shrimp with any juices, along with the pineapple pieces, cashews, and soy sauce; cook just until heated through and evenly coated.
11. To serve, spoon the fried rice onto plates or bowls and sprinkle with the remaining green onions.