Spicy Pineapple Shrimp Fried Rice

You'll want to make this BOMB fried rice recipe STAT.

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1 lb. peeled and deveined jumbo shrimp
3 tbsp. soy sauce, separated
2 tbsp. Pineapple Hot Sauce, plus more for serving
1 4 oz. pack of A Dozen Cousins Caribbean Coconut Rice Seasoning
1 tbsp. garlic paste
1 pineapple (you will need 1 cup pineapple for fried rice)
5 tbsp. cooking oil
3 eggs, beaten with pinch of salt + pepper
1 cup frozen diced carrots and green beans
1/4 cup raw cashews, plus more for serving
4 cups cooked and cold jasmine rice
1 to 2 green scallions, chopped
1/2 small bunch cilantro, chopped, for serving

1. Combine shrimp, 1 tbsp. soy sauce and 1 tbsp. hot sauce in a medium mixing bowl and let marinate while prepping other ingredients.

2. Combine rice seasoning, 1 tbsp. hot sauce and remainder of soy sauce and garlic paste in a mason jar or small bowl. Mix to combine.

3. Cut pineapple in half, lengthwise, leaving stem intact. Make slits around perimeters. Score flesh of pineapple without cutting through skin. Scoop chunks out with a spoon and reserve 1 cup. Cut into smaller pieces for the rice.

4. Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil. Pour beaten eggs into hot pan and scramble the egg to cook evenly, being careful not to scramble too much. Remove egg from pan, gently break into smaller pieces and set aside.

5. Heat pan over high heat, add 1 tbsp. oil and marinated shrimp. Sear and cook shrimp 3/4 way, about 2 to 3 minutes. Remove shrimp from wok and set aside.

6. Heat pan over high heat, add 3 tbsp. oil, diced carrot, green beans and cashews. Stir fry for 30 seconds, then add rice and sauce mixture. Stir fry everything together until every single grain of rice is coated with sauce, about 1 to 2 minutes.

7. Add shrimp, egg, scallions and pineapple. Cook for 1 minute. Transfer pineapple fried rice into pineapple bowl and garnish with chopped cilantro, more cashews and more Pineapple Hot Sauce. Enjoy!