Ingredients:
1/2 cup brown basmati rice
1 cup water
1 teaspoon sea salt
2 small carrots
1/2 red bell peppers
1 green onions
fresh ginger ( walnut size piece)
1/4 large fresh pineapple
2 tablespoons canola oil
3 tablespoons grated unsweetened coconut
4 ounces bean sprouts
6 ounces shrimp, peeled and de-veined
soy sauce
Directions:
In a saucepan, stir the rice over medium high heat until lightly toasted.
Add the water and salt and bring to a boil.
Cover tightly and simmer over low heat for 20 minutes or until liquid is absorbed.
Meanwhile, wash, trim and peel the carrots, then cut into slices.
Halve the bell pepper, remove the seeds, rinse and cut into squares.
Trim the green onion and cut into thin rings.
Peel the ginger and cut into very thin strips.
Peel and halve the pineapple and cut away core and any brown spots.
Chop flesh of pineapple.
In a wok or large skillet, heat the oil over medium – high heat.
Add the carrots, pepper, and green onion and stir-fry briefly.
Then gradually add the coconut, ginger and bean sprouts sirring continuously.
Add the cooked rice, pineapple and shrimp.
Stir – fry until the shrimp just turns opaque.
Season with soy sauce and serve immediately.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.