Ingredients
Scale
- 3 cups cold cooked jasmine rice
- 8 oz peeled and deveined large shrimp
- 1 cup fresh diced pineapple
- 1/2 cup frozen mixed vegetables (peas and carrots)
- 1/2 cup diced white onion
- 2 tablespoons cooking oil
- 2 tablespoons soy sauce
- 1 tablespoon yellow curry powder
Instructions
- Step 1: Heat the cooking oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until they are pink and opaque. Add the diced onion and sauté for an additional 2 minutes until softened.
- Step 2: Push the shrimp and onion mixture to one side of the wok. Add the curry powder to the cleared spot and toast it for 30 seconds to release the fragrance. Stir in the frozen mixed vegetables and cook for 1 minute.
- Step 3: Add the cold, cooked jasmine rice and the soy sauce to the wok. Use a spatula to break up any clumps of rice, then stir-fry vigorously for 3-5 minutes until the rice is heated through and fully coated with the curry powder mixture.
- Step 4: Gently fold in the diced fresh pineapple and the chopped cashews. Continue to stir-fry for 1 minute until the pineapple is warmed, being careful not to overcook it. Serve immediately.
Notes
- Store any leftovers in an airtight container in the refrigerator immediately after cooling slightly, consuming within three days due to the perishable shrimp.
- To restore the fresh stir-fried texture, reheat single servings quickly in a hot skillet with a splash of fresh oil rather than using the microwave.
- Garnish generously with toasted cashews and a sprinkle of fresh cilantro for crunch and color before serving this vibrant dish.
- Always toast the curry powder for the full 30 seconds before adding wet ingredients; this crucial step maximizes the spice's aroma and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American