pineapple shrimp with scallion rice

• 1 13 cups long-grain white rice
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 cups thinly shredded white cabbage
• 34 lb medium shrimp, peeled and deveined
• 1 (5 1/2 ounce) can pineapple chunks
• 3 tablespoons seasoned rice wine vinegar (sushi)
• 12-1 teaspoon red pepper flakes
• 2 scallions, thinly sliced
• 13 cup slivered fresh cilantro leaves
• 1 tablespoon low sodium soy sauce

1. Cook rice- follow instructions on pack.
2. Meanwhile, heat oil in large skillet or wok over medium-high heat.
3. Add garlic and cabbage.
4. Stir fry till cabbage is almost cooked.
5. Add the shrimp and pineapple and stir-fry for 2 minutes longer, until the shrimp turns bright pink.
6. Remove from heat.
7. Mix together soy sauce, vinegar, and pepper flakes; pour over shrimp.
8. Stir scallions and cilantro into rice.
9. Serve and enjoy!

longgrain white rice, vegetable oil, garlic, white cabbage, shrimp, pineapple, rice wine vinegar, red pepper, scallions, cilantro, soy sauce

Taken from www.food.com/recipe/pineapple-shrimp-with-scallion-rice-33143 (may not work)