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YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy
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| 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 | – |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]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. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- If you desire a thicker sauce, whisk the broth with cornstarch before adding it to the skillet
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