Pineapple shrimp fried rice is a quick one-bowl meal that can be customized with your favorite vegetables. You can even serve it in a pineapple!

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.