YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 10 minutes
|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||–|
1 In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
2 Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes.
3 Remove from heat and let steam, covered, for 10 minutes.
4 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.
5 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.
- If you desire a thicker sauce, whisk the broth with cornstarch before adding it to the skillet