Shrimp and Pineapple Curry Fried Rice

Serves: 10 cups

Ingredients

1½ cups dry brown rice, cooked
2 Tbsp olive oil, divided
1 lb raw shrimp, peeled and deveined
2 eggs, lightly beaten
2 shallots, sliced
1-2 jalapenos, seeded and minced
1 red bell pepper, diced
3 cloves garlic, minced
⅓ cup low sodium chicken broth
3 Tbsp fish sauce
3 Tbsp low-sodium soy sauce
5 tsp curry powder
2 tsp sugar
2 cups pineapple, cut into ¾-inch pieces
¾ cup peas (fresh or frozen)
⅓ cup currants (or raisins)
½ cup cashews
5 green onions, sliced
½ cup cilantro, chopped

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Instructions

Cook brown rice according to package directions, preferably a day ahead.
In a large skillet or wok, heat 1 tablespoon of the olive oil over medium heat. Once hot, add the shrimp and cook 3-4 minutes or until just pink; remove to a plate and cover to keep warm. Add the beaten eggs to the hot skillet and scramble for 1-2 minutes; transfer to the plate with the shrimp and keep warm.
Heat remaining tablespoon of olive oil in the skillet. Once hot, add the shallots, jalapenos, and red bell pepper; saute 3-4 minutes or until softened. Add the garlic and saute until fragrant, about 1 minute.
Meanwhile, whisk together the broth, fish sauce, soy sauce, curry powder, and sugar in a small bowl; add to the skillet and heat through, about 3 minutes.
Add the cooked rice and saute 4-5 minutes, allowing to soak up liquid. Add pineapple, peas, and currants; cook an additional 4-5 minutes, allowing to heat through. Add the reserved shrimp and scrambled eggs, along with the cashews, green onions, and cilantro; mix well and serve hot.

From preventionrd.com