Ingredients

The following ingredients have 4 Servings
  • 2 tbs low-sodium soy sauce
  • 1 tsp curry powder
  • 1/2 tsp sugar
  • 2 tbs oil (divided)
  • 1 lb medium shrimp (peeled and deveined)
  • 2 tsp fresh ginger (minced)
  • 1 clove garlic (finely minced)
  • 1 medium red bell pepper (diced)
  • 1 medium carrot (finely diced)
  • 1/2 cup chopped onion
  • 1 large can pineapple tidbits (20 oz/567 g, drained)
  • 2 cups cooked rice (room temperature)
  • 6 green onions (chopped)

Instruction

  • Mix soy sauce, curry powder and sugar in a small bowl.
  • Heat 1 tablespoon of the oil over medium-high heat.
  • Add shrimp and stir fry until they turn pink--about 3 minutes. Remove from the pan.
  • In the same pan, heat the remaining 1 tablespoon of oil over medium-high heat. Add the ginger and garlic and cook just until fragrant--about 10 seconds.
  • Add the pepper, carrot and onion and stir fry for 2 minutes. Stir in the pineapple and shrimp.
  • Add the rice and soy sauce mixture. Heat through tossing to combine and breaking up any lumps of rice. Stir in the onions.