By michelle s
Finely chop the garlic cloves and grate the ginger. Set them aside.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the chopped garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Add the shrimp to the pan and cook for about 2-3 minutes, until they start turning pink.
Add the mixed stir-fry vegetables to the pan and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Stir in the cooked brown rice, soy sauce, and sesame oil. Mix everything well and stir-fry for another 2 minutes, ensuring the rice is heated through.
Season with salt and black pepper to taste. Mix well.
Serve hot, garnishing with green onions or sesame seeds, if desired.
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This Stir-Fry Asian Shrimp Rice recipe is ready in 25 minutes and features shrimp (peeled, deveined), mixed stir-fry vegetables (broccoli, bell pepper, snap peas), cooked brown rice and other delicious ingredients. Contains 375 calories total.
Finely chop the garlic cloves and grate the ginger. Set them aside.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the chopped garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Add the shrimp to the pan and cook for about 2-3 minutes, until they start turning pink.
Add the mixed stir-fry vegetables to the pan and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Stir in the cooked brown rice, soy sauce, and sesame oil. Mix everything well and stir-fry for another 2 minutes, ensuring the rice is heated through.
Season with salt and black pepper to taste. Mix well.
Serve hot, garnishing with green onions or sesame seeds, if desired.
Calories per Serving: 375
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