4 cups cooked white rice
16 ounces raw shrimp, peeled and deveined
2 medium cloves garlic, minced
2 large red bell peppers, chopped
16 ounces canned chopped pineapple, juices drained
1 package frozen peas
1 medium yellow onion, chopped
1 tablespoons sesame oil
2 tablespoons olive oil, divided; 1 tablespoon for shrimp, 1 tablespoon for veggies
3 tablespoons soy sauce
2 teaspoons powdered ginger
1/2 teaspoon black pepper
1 optional tablespoon sesame seeds
2 optional tablespoons green onions, finely chopped
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sauté garlic with shrimp until shrimp is pink throughout, about 2 minutes per side. Transfer from pan to a bowl.
Add peppers, onions, pineapple and peas to pan, and stir fry until peas are cooked and peppers have softened. Place in bowl with shrimp and wipe pan clean.
Add remaining olive oil and sesame oil to pan and sprinkle with ginger. Add cooked rice and stir fry for 5 minutes or until lightly toasted. Return shrimp and vegetables to pan and drizzle with soy sauce. Add pepper and stir fry 2 minutes or until all ingredients are heated through. Sprinkle with optional sesame seeds and green onions to serve.