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Shrimp, vegetable and rice stir-fry

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Ingredients for 4 servings:

  • 500 g shrimp(s), frozen
  • 200 g rice
  • 4 bell peppers
  • 6 carrots
  • 150 g sugar snap peas
  • 4 spring onions
  • 100 ml vegetable stock
  • 2 tsp curry powder
  • salt and pepper
  • 1 tsp oil
  • Spice mix (Asian spice)
  • Parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Thaw the shrimp. Cook the rice according to the package instructions. Wash the vegetables. Slice the spring onions into rings and dice the bell peppers and carrots. Halve the snow peas. Heat the oil in a pan. Sauté the shrimp for 5 minutes. Add the vegetables and sauté. Season with the spices and deglaze with the vegetable stock. Stir in the parsley and cooked rice. The snow peas can also be omitted.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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