Shamelessly stolen from Blue Apron. Serves two.
1/2 cup of jasmine rice
~10 oz shrimp, peeled and deveined (I get the Rock Shrimp when the Coop has them.)
1 carrot, sliced into thin rounds
2 cloves of garlic, minced
~4 oz pineapple, cubed
1 lime, with its peel zested to yield 2 tbsp of zest, then quartered
2 tablespoons of soy sauce
Sambal oelek (I think sriracha would be fine as a substitute.) Original recipe calls for 2 tablespoons, enough to kill a platoon. Start with 1 tsp and taste.
2 to 3 green onions, thinly sliced, whites and greens separated
2 tablespoons of cashews, crushed/chopped
Prepare the rice partly as per Kate's method (soak, rinse and drain). In rice pan, heat olive oil and add garlic until it starts to get fragrant, then add rice and sautee a bit, then add 1 to 1.5 cups of water and "a big pinch" of salt, bring to a boil, reduce to a simmer and cover for 11 to 13 minutes or until liquid's gone and rice is tender. Cut the heat and stir in the lime zest. Set aside.
Meanwhile, toast the cashew bits. I use my baby cast iron pan for this.
Also, pat the shrimp dry with paper towels, and dust them with salt and pepper.
In a bigg-ish pan, heat 2tsp olive oil and add the carrot slices. Cook til they're softened a bit, 3 minutes or so. Then add the white bottoms of the scallions and cook another minute or until fragrant. Add the shrimp and go another 3 or 4 minutes or until the shrimp are opaque. Add the rice, soy sauce, spicy sauce, and the juice of two lime wedges. Stir until well-combined and heated through.
Garnish with green tops of scallions and the remaining lime wedges.