Thai Shrimp Curry Rice Bowl

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.

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