Ingredients:
1 1/3 cups long-grain white rice
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups thinly shredded white cabbage
3/4 lb medium shrimp, peeled and deveined
1 (5 1/2 ounce) cans pineapple chunks
3 tablespoons seasoned rice wine vinegar ( sushi)
1/2-1 teaspoon red pepper flakes
2 scallions, thinly sliced
1/3 cup slivered fresh cilantro leaves
1 tablespoon low sodium soy sauce
Directions:
Cook rice- follow instructions on pack.
Meanwhile, heat oil in large skillet or wok over medium-high heat.
Add garlic and cabbage.
Stir fry till cabbage is almost cooked.
Add the shrimp and pineapple and stir-fry for 2 minutes longer, until the shrimp turns bright pink.
Remove from heat.
Mix together soy sauce, vinegar, and pepper flakes; pour over shrimp.
Stir scallions and cilantro into rice.
Serve and enjoy!
Servings: 4
Time preparation: 10 min.
Time total: 40 min.