Wash hands with soap and water. Wash and dry produce. Seed and dice bell pepper. Chop ¼ of a red onion, then wrap and reserve the remaining onion in the fridge for later use. Peel and grate the carrot. Slice the green onions, discarding the roots and separating the white bottoms from the green tops. Open and drain the can of pineapple. Chop the peanuts (if using).

Cook the rice using a rice cooker or the video.

Heat a little oil in a large skillet over medium-high heat. Add the shrimp and cook 2-3 minutes until pink. Remove from the pan and keep warm.

Cook garlic and ginger in the skillet for about 30 seconds. Add the pepper, white bottoms of green onion, red onion and carrot and stir for 2 minutes. Add the pineapple, soy sauce (or coconut aminos for gluten-free) and the curry powder. Add the shrimp back to the pan and mix well.

Stir the cooked rice into the shrimp mixture. Serve fried rice topped with green onion and peanuts (if desired). This recipe makes 4 servings. Refrigerate leftovers within 2 hours.