1 1/2 tsp five spice powder
1 teaspoon of garlic powder
2 cups jasmine rice
4 cups water
1 tsp salt
1 1/2 tbsp olive oil (plus oil for sautéing)
1 tbsp honey
3 tbsp sweet chili sauce (Maggi brand)
1/2 tsp chili flakes
1 tbsp soy sauce
1 tbsp fish sauce
1 orange pepper
1 yellow onion
1 can of pineapple or 1 medium container precut (I try to use fresh fruit, herbs, veggies whenever possible, so for this recipe I used a pre-cut container from local market)
1 1/2 pounds of peeled and deveined uncooked shrimp
Rinse and dry spinach and remove stems
Thinly slice onion and chop pepper
Rinse shrimp and drain. Add 5 spice powder and garlic powder the toss to coat. Let sit.
In a separate bowl, mix sweet chili sauce, chili flakes, honey, soy sauce and fish oil.
In a 3 quart pot, bring water to a boil, add salt and olive oil. When boiling, add rice and reduce to a simmer. Cover and cook for 20 minutes.
While rice is cooking, add some oil to heavy pan and sauté onion, pepper and pineapple. Let cook for 8 minutes. Add spinach and cook long enough to substantially wilt. Remove from pan. Add some more oil and cook shrimp, stirring frequently over medium high heat for 6 to 8 minutes.
Add chili sauce mixture and cook another two minutes, stirring constantly.
Once rice is completely cooked, fluff with a fork and spread out over platter. Layer spinach mixture over rice and top with shrimp.
Start to finish this should take about 30 minutes.
Magilla rating: 9