Shrimp Stir Fry with White Rice

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YIELD

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DIFFICULTY

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YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy

INGREDIENT WEIGHT VOLUME
Water 338 g 338 mL / 1½ cups
White rice, long grain 200 g / 7 oz 1 cup
Salt 1 g ½ tsp
Soy sauce 60 g / 2 oz 60 mL / ¼ cup
Garlic, minced 8 g 3 cloves
White sugar 30 g 3 tbsp
Sesame  oil 5 g 5 mL / 1 tsp
Shrimp (26/30 count) peeled & deveined 450 g / 1 lb
Red bell pepper, sliced 120 g / 4 oz 1 pepper
Carrot, shredded 25 g / 1 oz ½ cup
Stock, chicken or vegetable 180 g 180 mL / ¾ cup
Broccoli florets 250 g / 8 oz 2 cups
Snap peas 65 g / 2 oz 1 cup
Green onion, sliced for garnish

METHOD

In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.

Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes. 

Remove from heat and let steam, covered, for 10 minutes. 

In a small bowl, whisk together soy sauce, garlic, brown sugar, and sesame oil. In a medium skillet over medium-high heat add the shrimp, peppers, and carrots and pour the sauce on top. Cook for about 2-3 minutes, or until shrimp is pink.

Add broth to the skillet along with the broccoli and snap peas. Stir and cover. Cook for 3-5 minutes. 

6 Using a fork, fluff the rice. Serve rice with stir fry on top.

NOTES

  • If you desire a thicker sauce, whisk the broth with cornstarch before adding it to the skillet