Ingredients

• 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)

Preparation:

Cut the shrimp in half if desired. Cut the pineapple rings into wedges.

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.