- 1 cup small cooked shrimp
- 8 rings canned pineapple, drained
- 1/2 carrot
- 1 red bell pepper
- 1/2 yellow onion, chopped
- 1 green onion, white and green sections
- 1 – 2 tablespoons canned hot Japaleno peppers, such as Scarpone’s, or to taste
- 2 tablespoons oil for stir-frying, or as needed
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 cups cold cooked rice, scented jasmine or basmati if possible
- 1 to 2 tablespoons light soy sauce
- 1 teaspoon curry powder, or to taste (Indian curry powders, such as Madras, are good)
- Sugar, to taste
- Garnish as desired (see the recipe directions for suggestions)
Wash and grate the carrot. Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno pepper.
Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides.
When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.
Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.
Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.
Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.