Shrimp Fried Rice

ingredients

2-3 tablespoons light olive oil or organic safflower
A dash of chili or sesame oil
A spoonful of curry paste, curry powder, cumin, chili, ginger, turmeric- your choice
4 cloves of garlic, chopped
1 yellow summer squash, sliced into matchsticks
1 green zucchini squash, sliced into matchsticks
1 medium red bell pepper, cored and seeded, sliced thin
1 half a bag of cole slaw mix- about 2 heaping cups shredded cabbage with carrot
a handful of frozen corn or baby peas, thawed
2 and 1/2 to 3 cups cooked long grain organic brown rice or brown basmati rice
Sea salt and freshly ground pepper
20 frozen medium shrimp, thawed, tails removed, if you like
A dash or two of your favorite chili sauce [I used Thai Kitchen] or gluten-free stir-fry sauce

1
Heat the oils in a wok or a large deep skillet over medium-high heat. Add the spices and chopped garlic into the oil and cook for about a minute, to infuse the oil with flavor.
2
Add the sliced vegetables [the two squashes and red pepper] and stir-fry for five minutes until tender crisp. Add the cole slaw mix and corn; and stir-fry for five minutes.
3
Add in the cooked rice and thawed shrimp; toss well to combine. If you need a little more oil to keep the rice happy, add a dash now.
4
Drizzle in a tablespoon or two of chili sauce, to taste, and continue to stir and heat through.
5
When the rice and shrimp are hot and the veggies are still tender crisp, your fried rice is done, Babycakes.
6
Serve in shallow bowls. Or deep bowls. Dig out the chopsticks. Garnish with your choice of: Chinese parsley, cilantro, Thai basil, chopped peanuts or scallions, if desired.