Pineapple Shrimp With Scallion Rice

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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

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