1 1/3 cups long-grain white rice |
2 tablespoons vegetable oil |
2 large garlic cloves, minced |
2 cups thinly shredded cabbage |
3/4 pound medium shrimp, peeled and deveined |
1 5.5-ounce can pineapple chunks |
1 tablespoon low-sodium soy sauce |
3 tablespoons seasoned rice wine (sushi) vinegar |
1/2 to 1 teaspoon red pepper flakes |
2 scallions, thinly sliced |
1/3 cup slivered fresh basil or cilantro leaves |