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
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
Add the shrimp and pineapple and cook for 2-3 minutes until the shrimp is done
Squeeze lime juice in the shrimp mix, stir in coriander, and remove from heat
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/