Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings
Susan Quick


Credit: Maria Robledo

Recipe Summary test

20 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Place the rice and 1½ cups water in a saucepan and bring to a boil. Stir, reduce heat to low, cover with a tight-fitting lid, and cook 15 minutes.

  • Remove the pan from heat. Leave covered and allow the rice to continue steaming for 5 to 10 minutes.

  • Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cabbage and stir-fry until the cabbage is almost fully cooked.

  • Add the shrimp and pineapple and stir-fry 1 to 2 minutes longer, until the shrimp turn bright pink. Remove from heat.

  • Mix together the soy sauce, vinegar, and red pepper and pour over the shrimp.

  • Stir the scallions and basil into the rice. Top with the shrimp-pineapple mixture and serve.

Nutrition Facts

324 calories; fat 8g; saturated fat 1g; cholesterol 107mg; sodium 732mg; protein 16g; carbohydrates 48g; sugars 8.5g; fiber 2g; iron 2mg; calcium 86mg.