Ingredients
2 tablespoons reduced-sodium soy sauce1 teaspoon curry powder1/2 teaspoon sugar2 tablespoons peanut or canola oil, divided1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 teaspoons minced fresh gingerroot1 garlic clove, minced1 medium sweet red pepper, chopped1 medium carrot, finely chopped1/2 cup chopped onion1 can (20 ounces) unsweetened pineapple tidbits, drained2 cups cooked rice, room temperature6 green onions, chopped1/2 cup finely chopped salted peanutsLime wedges
Preparation
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.
