We are half way there!
After the snow on Monday it finally hit 60 here.
Ok so onto this recipe...
I am not usually a fan of curry.
How ever the way it was used in this recipe is amazing!
I had tried this at one of our local food places and fell in love.
Me being me had to recreate it.
Not exactly the same but pretty close.
There is a lot of flavors going on here and they all go really well together.
1 tablespoon canola oil
2 shallots, sliced thin
3 cloves garlic, minced
1 red chili, chopped
3 tablespoons chicken stock
3 tablespoons soy sauce
1 tablespoon curry powder
1 teaspoon dark brown sugar
3 cups cooked rice, a day old
1 cup pineapple, cut into bite sized pieces
1 cup cooked shrimp
2 green onions
Heat the canola oil in a wok or large skillet over medium heat.
Add the shallots, garlic, chilies, and stir-fry until fragrant, about a minute.
Add the chicken stock, soy sauce, curry powder brown sugar and stir-fry.
Add the rice, break up any clumps and stir-fry for a few minutes.
Add the pineapple, and shrimp, stir-fry to mix them in.
Remove from heat and serve garnished with chopped green onions.