Saturday, June 16, 2012


1 c. Jasmine rice                                3 Tb. oil
2 c. pineapple, diced                          4 garlic cloves, minced
4 green onions, thinly sliced               2 Tb. Thai Kitchen fish sauce
1 large red chili, finely sliced               1 1/2 Tb. San-J wheat-free tamari
1/2 c. chopped cilantro                      1 tsp. sugar or sugar substitute
2 c. raw shrimp, cleaned & shelled       salt to taste

DIRECTIONS:  Prepare rice according to package.  Set aside.  In a medium bowl combine the pineapple, green onions, chili and cilantro, toss and set aside.  Heat 1 Tb. of oil over medium heat in a skillet or wok.  Add shrimp and saute' until just done.  Remove to a small bowl and set aside.  To the same skillet add the remaining oil.  Saute' garlic until it just turns golden brown.  Add cooked rice and stir well to combine.  Add fish sauce, tamari and sugar.  Stir and heat through.  Add the pineapple mixture and shrimp.  Toss together and heat through.  Season with salt to taste.  Serves 6-8.