Eight-Jewel fried rice
1 Tbsp. oil
1 yellow cooking onion, finely chopped
6 green onions, trimmed and thinly sliced
1 Tbsp. grated gingerroot
2 cloves garlic, grated
1 lb. (450 g) uncooked deveined peeled large shrimp
1 cup frozen peas
2-2/3 cups cooked basmati rice
1/4 cup orange juice
2 Tbsp. each reduced-sodium soy sauce and rice vinegar
1 tsp. each garam masala, and red chilli powder
1 can (14 fl oz/398 mL) pineapple chunks, drained
1/2 cup salted roasted cashews
1/4 cup chopped fresh coriander (cilantro)
1) Heat oil in nonstick Dutch oven or large deep skillet on medium-high heat. Add next 4 ingredients; cook and stir 5 min. or until cooking onions are crisp-tender.
2) Add shrimp and peas; cook and stir 2 min. Add rice, dressing, soy sauce, vinegar and seasonings; cook and stir 2 min. or until shrimp turn pink and rice mixture is heated through. Cover; cook 5 min. or until sauce is absorbed.
3) Stir in remaining ingredients; cook, uncovered, 1 min. or until heated through, stirring frequently.