Shrimp Stir Fry with White Rice

A wonderful combination of flavours are found in this stir fry recipe, great for weeknights.
Time 25 minutes
Servings 4
Difficulty Easy





  • 1 ½ cups Water
  • 1 cup White rice, long grain
  • ½ tsp Salt


  • ¼ cup Soy sauce
  • 3 cloves Garlic, minced
  • 3 tbsp White sugar
  • 1 tsp Sesame oil
  • 1 lb Shrimp (26/30 count), peeled & deveined
  • 1 medium Red bell pepper , sliced
  • ½ cup Carrot , shredded
  • ¾ cup Stock , chicken or vegetable
  • 2 cups Broccoli florets
  • 1 cup Snap peas
  • For garnish Green onion , sliced


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