Propane Stove Shrimp & Pineapple Fried Rice
A tropical twist on fried rice with shrimp, pineapple, and crisp veggies, all stir-fried over a propane stove for a fast, flavor-packed lunch that feels like a mini vacation at camp.
Equipment
- Large skillet or wok
- Spoon
- Knife
Ingredients
- 8 oz peeled shrimp thawed if frozen
- 2 tbsp vegetable oil
- 2 cups cooked rice preferably cold
- 1 cup pineapple chunks drained if canned
- 1/2 cup bell pepper diced
- 1/2 cup frozen peas
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 scallions scallions sliced
Instructions
- Heat oil in skillet over medium-high propane stove.
- Add shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
- Add rice, pineapple, bell pepper, and peas to skillet. Stir-fry 3–4 minutes until hot.
- Return shrimp to pan, add soy sauce and lime juice, and toss to combine.
- Sprinkle with scallions and serve.
Notes
Cold leftover rice fries best and is easy to pack. Canned pineapple is convenient for camping. Wok cooking on a propane stove adds a quick, smoky char to rice.