Pre-kidd0 we rarely ordered take-out. We were the couple that made dining out on the weekends our entertainment. I mean, there’s not a lot to do in small towns like ours, especially in the colder months when all the tourists retreat home. It more or less went without saying that we dined out on Friday and Saturday night. We enjoyed venturing out into the dark snowy nights and sipping on a wintery, local microbrew, watching the snow flakes fall while enjoying dinner. Ahhh…
Right, wrong, or indifferent, I refused to cook and do dishes on weekend nights. Even for someone like me who loves to cook, I enjoy being catered to on my days off. 😉 But mostly, I just didn’t want to do dishes.
When we were preparing mentally for all the life changes that come with becoming parents, Mr. Prevention shared with me that he would really miss our weekend lifestyle of being able to do such things as run out for a late dinner on a whim. I laughed and told him we could have our enthralling conversations at home over leftovers or take-out, but the idea didn’t win him over.
Of course Shea is now here and we have transitioned dining out to take-out over the weekends. Not Friday and Saturday, but generally one of the nights. At which point we fight over where we’ll order from. His vote always being for (thick crust) pizza (blah) and mine always being for Thai or Lebanese. Our preferences couldn’t be any different.
Our ONE little Thai restaurant in town has a curry fried rice with pineapple and I absolutely love it. You add your protein of choice and I alternate between tofu and shrimp. Lately, however, the restaurant has been overly busy. So busy, in fact, that they turn away take out orders. The last time I tried to order Thai, I had Mr. Prevention committed to curry fried rice with pineapple and pad Thai. However, when I called to place our order, the owner informed me that they were closed due to an issue with a pipe. (!!)
I was pretty bummed and immediately hopped online to Google similar curry fried rice with pineapple recipes. I landed upon this one and adapted it some to suit our preferences. Perhaps I’ll have to forgo my refusal to cook on weekend nights because this was delicious! So unique!
- 1½ cups dry brown rice, cooked
- 2 Tbsp olive oil, divided
- 1 lb raw shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 2 shallots, sliced
- 1-2 jalapenos, seeded and minced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- ⅓ cup low sodium chicken broth
- 3 Tbsp fish sauce
- 3 Tbsp low-sodium soy sauce
- 5 tsp curry powder
- 2 tsp sugar
- 2 cups pineapple, cut into ¾-inch pieces
- ¾ cup peas (fresh or frozen)
- ⅓ cup currants (or raisins)
- ½ cup cashews
- 5 green onions, sliced
- ½ cup cilantro, chopped
- Cook brown rice according to package directions, preferably a day ahead.
- In a large skillet or wok, heat 1 tablespoon of the olive oil over medium heat. Once hot, add the shrimp and cook 3-4 minutes or until just pink; remove to a plate and cover to keep warm. Add the beaten eggs to the hot skillet and scramble for 1-2 minutes; transfer to the plate with the shrimp and keep warm.
- Heat remaining tablespoon of olive oil in the skillet. Once hot, add the shallots, jalapenos, and red bell pepper; saute 3-4 minutes or until softened. Add the garlic and saute until fragrant, about 1 minute.
- Meanwhile, whisk together the broth, fish sauce, soy sauce, curry powder, and sugar in a small bowl; add to the skillet and heat through, about 3 minutes.
- Add the cooked rice and saute 4-5 minutes, allowing to soak up liquid. Add pineapple, peas, and currants; cook an additional 4-5 minutes, allowing to heat through. Add the reserved shrimp and scrambled eggs, along with the cashews, green onions, and cilantro; mix well and serve hot.
Weekly Menu: December 7th – December 11th
- Sunday: Kale and Quinoa Minestrone
- Monday: Buffalo Chicken Nachos
- Tuesday: Creamy Sriracha Salmon with roasted brussels sprouts
- Wednesday: clean-out-the-freezer night – Italian beef sandwiches
- Thursday: French Onion Grilled Cheese