• 3 cups White or brown rice cooked
  • 3/4 lb cooked Shrimp
  • 8 oz Pineapple chunks20150613_195849
  • 1 onion diced
  • 1/2 bunch of cilantro minced
  • 1-1/2 tsp Garlic
  • 1-1/2 tsp Cumin
  • 1/4 tsp salt or 1 tsp soy sauce
  • 4 eggs
  • 1 Tbsp milk or cream
  • 1 tsp olive oil or cooking spray
  • Lime juice from half a lime

Whisk eggs in a small bowl. Heat 1/2 tsp of oil in a skillet, add eggs and stir to scramble. Cook until the eggs are no longer runny. Scrape eggs into a clean bowl and add 1 T of milk to stop the cooking.

Heat 1/2 tsp of oil in a skillet. Add onion and sauté until translucent. Add rice and mix. Add shrimp, pineapple, garlic, cumin, salt, and lime juice. Stir for even cooking and mixing. Once everything is hot, add egg and cilantro and remove from heat. Stir mixture and let sit for one to two minutes for the cilantro to wilt.