Coconut, shrimp and pineapple rice
 
 
Ingredients
  • 2 cups cooked rice
  • 1 can coconut milk
  • 1 tbsp. sesame oil
  • 1 large shallot, roughly chopped
  • 200gm asparagus, roughly chopped
  • 1 red pepper, roughly chopped
  • ½kg shrimp, deshelled and deveined
  • 1 cup pineapple pieces
  • 1 fresh lime, cut in half
  • 1 cup freshly chopped coriander
Instructions
  1. Place the coconut milk in saucepan and bring to a quick boil. Reduce heat, add rice and simmer for about 10 minutes until rice has heated through and is slightly overcooked. Remove from heat and cover with a lid until the rice has absorbed the milk completely
  2. Heat the sesame oil in a skillet, add the shallot, asparagus and pepper and stir fry for 3-4 minutes or until the asparagus is tender
  3. Add the shrimp and pineapple and cook for 2-3 minutes until the shrimp is done
  4. Squeeze lime juice in the shrimp mix, stir in coriander, and remove from heat
  5. Fluff up the rice with a fork and ladle into bowls, divide the shrimp mixture evenly between the bowls and devour immediately!
Recipe by Tropicsgourmet at https://tropicsgourmet.com/leftover-rice-eat-week-recipes/