Pineapple Shrimp Fried Rice

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


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.


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.


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