3 tablespoons canola oil
1/2 cup chopped sweet onion (Vidalia or Maui work well)
1/2 cup chopped red bell pepper
1/2 cup julienned carrots
1/2 pound pre-cooked, peeled, and deveined large shrimp
3 cups chilled cooked rice
1/2 cup peas
2 eggs, beaten
1/4 cup reduced sodium soy sauce
2 tablespoons Citrus 'n Herb Seasoning
, plus additional for finishing
1 cup diced pineapple
1/2 cup cashews
Put oil in a heavy skillet or wok. Heat over medium high heat. When oil is hot, add onion, red bell, and carrots and cook until tender.
Add shrimp. Stir fry until shrimp is hot.
Add rice and peas. Using a wooden spoon, break up rice and stir to keep everything moving around in the skillet until it is hot.
Push the food to the sides of the skillet so there is a circle in the middle of the skillet. Pour the beaten eggs into the circle and scramble. When the eggs are cooked, stir the rest of the food into the eggs to evenly incorporate.
Add soy sauce, Seasoning, pineapple, and cashews. Stir fry for another minute or two more. Sprinkle with a little more seasoning, to taste, just prior to serving.