If you're staring with uncooked rice, prepare it according to what the instructions on the package say. Once it's cooked, drain it well and rinse it under cold water for a few minutes.
While the rice is cooking, prepare all your vegetables. Once everything is cut, heat a very large skillet over high heat. Add one tablespoon of oil and fry the garlic and the shrimp until it's starting to brown, about 4-5 minutes. Add the peppers, pineapple and peas and continue frying, stirring often, until the peas are heated through and the pepper pieces are cooked. Remove everything from the pan and wipe it clean.
Set the pan back over medium heat and add the remaining 2 tablespoons oil. Sprinkle in the curry powder and post it until you can start to smell it. Add the drained rice to the pan and stir-fry it for 4-5 minutes. Add the shrimp mixture back into the pan, increase the heat to high and heat everything through. Once the pan is sizzling hot, squeeze the juice of 2 limes over the pan. Toss, check for seasoning, and serve immediately with the remaining lime.
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