1 cup MAHATMA Basmati Rice or Jasmine Enriched Thai Fragrant Long Grain Rice
1 (20-oz.) can pineapple tidbits, drained*
3 green onions, chopped
1 large red chile pepper, finely chopped
1 tablespoon coarsely chopped fresh cilantro
3 tablespoons canola oil, divided
2 garlic cloves, minced
2 tablespoons fish sauce
2 tablespoons lite soy sauce
1 teaspoon sugar
Garnish: fresh cilantro sprigs
How to Make It
Peel shrimp; devein, if desired.
Prepare rice according to package directions.
Stir together pineapple and next 3 ingredients.
Sauté shrimp in 1 Tbsp. hot oil in a large skillet over medium-high heat 3 minutes or just until shrimp turn pink. Remove shrimp from skillet.
Reduce heat to medium. Sauté garlic in remaining 2 Tbsp. hot oil in skillet 1 to 2 minutes or until golden brown. Stir in hot cooked rice, fish sauce, soy sauce, and sugar; cook, stirring constantly, 2 minutes. Fold in pineapple mixture and cooked shrimp. Cook 2 minutes or until thoroughly heated. Garnish, if desired.
*2 cups chopped fresh pineapple may be substituted.
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