Lepp Farm Market to give away $25 gift certificate

Lepp Farm Market to give away $25 gift certificate

This month’s recipe is Pineapple and Shrimp Fried Rice

  • Mar. 13, 2019 10:55 a.m.

Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.

To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.

Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.

The contest ends at 5 p.m. on Friday, March 29.

The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from March 8.


Cook the rice and allow to cool, preferably in the fridge, before making this dish. It’s best to spread it out on a cookie sheet to cool so the rice doesn’t clump together.

While curry is not typically used in Thai cooking, its Indian flavour combines perfectly with all the other ingredients.

White pepper is used more frequently than black pepper in Asian cuisine, both for esthetic reasons and because it seems to have a spicier, yet less biting, heat.

You could chop up all the shrimp and add them all to the dish, but leaving some whole creates a beautiful presentation.

This dish comes together quickly once you start cooking, so make sure you have all your ingredients prepped and ready to go.


• 8 large shrimp (leave 4 whole, and cut the rest into small pieces)

• 1 egg

• 250 grams of cooked rice, about 1.5 cups

• ¼ cup small diced onions

• tbsp. soy sauce

• 1 tsp. fish sauce

• 1 tsp. sugar

• 1/8 tsp. salt

• 1 tsp. curry powder

• 1/4 tsp. white pepper

• 1/2 cup fresh pineapple, cut into small pieces

• 1/3 cup toasted cashews, unsalted

• 2 green onions, chopped

• 1/2 cup tomatoes, seeds removed, cut into half-inch cubes

• cucumber slices for serving


In a wok or a large frying pan, heat 2 tbsp. of vegetable oil until hot. Sear the whole shrimp until done; remove and set aside. In the same pan, add the small pieces of shrimp and cook until done; remove and set aside.

Add more oil to the wok if needed, then add the egg and scramble slightly. When the egg is halfway cooked, add the rice and toss to mix. Add the diced onions and toss to mix.

Add curry powder, white pepper, sugar, salt, soy sauce and fish sauce; toss until the rice grains are separated and the seasoning is well mixed.

Add the pineapple, cashews, and small pieces of shrimp; toss until the pineapple starts to darken slightly and the rice is dry. Turn off the heat and toss in tomatoes and green onions.

Garnish with whole cooked shrimp and more chopped green onions. Serve with crunchy cucumber slices.