Shrimp Fried Rice with Pineapple and Toasted Coconut

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  Soy Sauce, Low Sodium(30g)
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  Sriracha sauce(30g)
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  Brown sugar(15g)
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  Pineapple, Canned, In Juice, Drained(567g)
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  Green Onion (Scallion)
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  Egg, Whole, Large
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  Coconut, Shredded, Unsweetened(60g)
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  Vegetable oil(45g)
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  Shrimp(227g)
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  Rice, Jasmine, White, Dry(960g)
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  Cilantro, Fresh

Instructions

1. 1Cook the jasmine rice according to package directions, then spread it on a sheet pan to cool completely (at least 30 minutes). While rice cools, whisk the eggs in a bowl until smooth, slice the green onions separating white and green parts, drain the pineapple, and stir together the soy sauce, sriracha, and brown sugar in a small bowl.
2. 2Add the shredded coconut to a large skillet over medium heat with no oil and stir constantly for 3–4 minutes until golden brown and fragrant, then transfer to a clean bowl and set aside.
3. 3Add 1 tablespoon of vegetable oil to the skillet over medium-high heat, swirl to coat, add the shrimp, and cook for 2–3 minutes until pink and opaque throughout, then transfer to a clean bowl.
4. 4Add 1 tablespoon of vegetable oil to the skillet, swirl to coat, pour in the whisked eggs, and gently scramble for 2–3 minutes until just set but still slightly moist, then transfer to the bowl with the shrimp.
5. 5Add 1 tablespoon of vegetable oil to the skillet, add the white and light green parts of the green onions plus the drained pineapple, and stir for 1–2 minutes until warmed through, then transfer to the bowl with the shrimp and eggs.
6. 6Add 1 tablespoon of vegetable oil to the skillet, add the cooled rice, and cook over medium-high heat for 4–5 minutes, stirring occasionally, until the rice begins to sizzle and turns slightly golden brown.
7. 7Return the shrimp, eggs, pineapple, and green onions to the skillet, pour the sauce over everything, and toss continuously for 1–2 minutes until fully coated and heated through.
8. 8Divide the fried rice evenly into 4 airtight containers while hot, then top each with toasted coconut, remaining green onion, and fresh cilantro just before serving.