Sweet and Sour Shrimp Fried Rice

Ingredients

• 1/2 cup brown basmati rice
• 1 cup water
• 1 teaspoon sea salt
• 2 small carrots
• 1/2 red bell pepper
• 1 green onion
• 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

1. 1

   In a saucepan, stir the rice over medium high heat until lightly toasted.

2. 2

   Add the water and salt and bring to a boil.

3. 3

   Cover tightly and simmer over low heat for 20 minutes or until liquid is absorbed.

4. 4

   Meanwhile, wash, trim and peel the carrots, then cut into slices.

5. 5

   Halve the bell pepper, remove the seeds, rinse and cut into squares.

6. 6

   Trim the green onion and cut into thin rings.

7. 7

   Peel the ginger and cut into very thin strips.

8. 8

   Peel and halve the pineapple and cut away core and any brown spots.

9. 9

   Chop flesh of pineapple.

10. 10

    In a wok or large skillet, heat the oil over medium - high heat.

11. 11

    Add the carrots, pepper, and green onion and stir-fry briefly.

12. 12

    Then gradually add the coconut, ginger and bean sprouts sirring continuously.

13. 13

    Add the cooked rice, pineapple and shrimp.

14. 14

    Stir - fry until the shrimp just turns opaque.

15. 15

    Season with soy sauce and serve immediately.