Thai Shrimp Curry Rice Bowl
2 to 3 tsp sesame oil
1 lb. Shrimp (peeled, deveined and tail off)
1 tbs stir-fry oil or vegetable oil
3 garlic cloves, minced
1 tbs freshly grated ginger
2 cups chopped pineapple
3 to 4 cups cold, cooked rice (I am using Mahatma Jasmine rice)
5 green onions, finely chopped
3 tbs soy sauce or tamari
1 to 2 tsp chili-garlic paste or sriracha
1 tsp sesame seeds
Heat wok over high heat unit a few drops of water evaporate immediately. Swirl sesame oil in pan to coat. (If you are using a nonstick skillet, heat oil over medium-high heat). Add Shrimp and stir-fry 3 minutes or until done. Transfer to a large bowl; cover and keep warm.
Heat Stir-fry oil in wok over high heat (medium-high if a nonstick skillet is being used). Add garlic and ginger; cook for 30 seconds or until fragrant. Stir in pineapple and rice and stir-fry for 1-3 minutes or until heated through. Stir in green onions and cooked shrimp.
Combine soy sauce, and chili-garlic paste in a small bowl; stir into rice mixture. Sprinkle with sesame seeds and serve immediately.