Pineapple Shrimp Fried Rice

Pineapple Shrimp Fried Rice

Fried rice is often a complete meal, since it contains protein, grains and vegetables. But there’s always room for an additional vegetable side dish. Keep things simple with steamed or roasted green beans or broccoli. Or, get a bit more elaborate with bok choy, cabbage slaw or garlic mushrooms.

Ingredients :

• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon sugar
• 2 tablespoons peanut or canola oil, divided
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 teaspoons minced fresh gingerroot
• 1 garlic clove, minced
• 1 medium sweet red pepper, chopped
• 1 medium carrot, finely chopped
• 1/2 cup chopped onion
• 1 can (20 ounces) unsweetened pineapple tidbits, drained
• 2 cups cooked rice, room temperature
• 6 green onions, chopped
• 1/2 cup finely chopped salted peanuts
• lime wedges

Directions

1. Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan.
2. In same pan, heat remaining 1 tablespoon oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.