Rice pan with shrimp and pak choi

Ingredients for 4 servings:

• 2 bags of brown rice
• 200 g shrimp(s) (party shrimp)
• 2 heads of pak choi
• 1 eggplant(s)
• ½ jar mushrooms (mini mushrooms), whole heads
• 300 g sauce (Jalfrezi)
• Wok spice (Thai)
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the rice according to the instructions. Heat a little oil in a pan or wok. Meanwhile, cut the eggplant into approximately 1 cm cubes. Wash the pak choi and cut into small strips. Drain the mushrooms. Fry the eggplant cubes in the pan until nice and soft. Add the shrimp and mushrooms, season with Thai wok seasoning to taste, and fry for about 3-4 minutes. Add the pak choi to the pan and fry for 1-2 minutes. Add the rice and Jalfrezi sauce to the pan, mix well, and heat everything up again briefly.