Pineapple Shrimp Fried Rice

Why go out, when you can easily make this very tasty dish at home?!
(serves 4)

2 T. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 t. curry powder
1/2 t. Sugar in the Raw*
1 lb. uncooked shrimp (31-40 count per lb.) peeled and deveined, tails off*
2 T. peanut or canola, divided
2 t. minced fresh ginger
1 garlic clove, minced
1 sweet red pepper, chopped
1 med. organic* carrot, finely chopped
1/2 cup chopped sweet* onion
1 can (20 oz.) unsweetened pineapple tidbits, drained
2 cups cooked rice, at room temp.
6 green onions, chopped
1/2 cup finely chopped salted peanuts
Lime wedges

Mix soy sauce, curry powder, and sugar. In a skillet or wok*, stir-fry shrimp in 1 T. oil over med.-high heat until pink, 2-3 min. Set aside. In the same pan, sauté ginger and garlic in remaining oil just until fragrant. Add veggies; stir-fry 2 min. Stir in pineapple, shrimp, soy mixture, and rice; heat through. Stir in green onions. Top with peanuts; serve with lime.

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MM