Tiki Fried Rice with Shrimp & Rum Pineapple

If you didn't notice, I'm in a Tiki Phase right now. 😼

I love cooking outdoors and especially on my sweet Camp Chef Expedition 3X Griddle Top.  I made this at our Leopard Lounge Camp @ this year’s Spring Strawberry Music Festival held in Grass Valley,CA.  This is a great griddle recipe for camping. Just make the rice ahead and keep it in a doubled zip-lock bag.

Easy Glamping Food to serve as a side dish at your Tiki Bar!

INGREDIENTS: 

4 tablespoons soy sauce

1 tablespoon sesame oil

½ teaspoon minced fresh ginger

3 eggs

¼ teaspoon white pepper

2 tablespoons olive oil

2 cloves garlic, minced

3 tablespoons hoisin sauce

1 large red bell pepper, diced

1 large onion, diced

2 carrots, peeled and grated

½ cup fresh corn kernels

½ cup frozen peas

3 cups cooked jasmine rice

2 cups diced fresh pineapple sprinkled in white rum

8 strips of bacon, cooked crisp diced

2 green onions, sliced

½ cup fresh minced cilantro

1 cucumber sliced, ½ cup cashews, and fresh lime wedges to serve on the side

COOKING MUSIC SELECTION: The eliminators Dawn Patrol

PREPARATION:

Cut fresh pineapple into chunks. In a medium size bowl, sprinkle rum over pineapple and cover bowl with plastic wrap. Place bowl to chill in the refrigerator.

In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat or bitchin righteous griddle. Add eggs. Cook and stir until set; remove from the skillet and keep warm.

In the same skillet, sauté onion, garlic, bell pepper, & carrots in oil until tender. Add shrimp and sauté together until shrimp is white. Add in the rice, bacon, rum pineapple, corn, peas and green onions; heat through. Combine the rest of the ingredients; stir into rice mixture. 

Serve with lime wedges, cashews and slices of fresh cucumber. Sprinkle with fresh cilantro and serve hot.