2Tablespoonsgluten-free Tamari or soy saucedish will not be GF if using soy sauce
1/2fresh lime
Instructions
For the coconut rice:
Heat oil in a large saucepan over medium heat then add garlic, green onion, and thyme, and sauté for 2 minutes. Add water and coconut milk then stir and bring to a boil. Add rice and salt then stir to combine, place a lid on top, turn heat down to low, and simmer for 15-20 minutes or until all the liquid has been absorbed and rice is tender. Set aside to cool slightly (can be made a couple days ahead of time.)
For the shrimp brine:
Combine salt, sugar, and water in a large bowl then stir to dissolve. Add shrimp then place in the fridge to brine for 20-30 minutes. Drain then pat shrimp dry before stir frying.
For the stir fry:
Whisk egg and sesame oil together in a small dish then set aside.
Heat 2 teaspoons coconut oil in a large wok over high heat. Add green onion and ginger then stir fry for 30 seconds. Add shrimp then stir fry until cooked through, 2-3 minutes. Add garlic then stir fry for 10-20 more seconds and then remove mixture to a plate and set aside.
Heat remaining teaspoon coconut oil in wok then add edamame and pineapple and stir fry until pineapple begins to caramelize. Push edamame and pineapple up the sides of the wok then add egg mixture into the center and scramble. Add rice and shrimp mixture to the wok then add soy sauce and juice of 1/2 a lime. Toss to combine. Let cool for 10 minutes then serve.
Notes
Fried rice is great for tossing in any leftover veggies!