Asian rice with shrimps is my quickest meal whenever I am in a terrible hurry to feed hungry (and angry!) teenagers. It is also the best way to use up left over rice. I always keep a stash of wok veggies in the freezer for ease. My kids really love edamame so add a lot! It’s so easy to make and it happens in a flash. It is great for an office lunch too.
Asian rice with shrimps
Asian rice with shrimps is my quickest meal whenever I am in a terrible hurry to feed hungry (and angry!) teenagers. It is also the best way to use up left over rice.
Ingredients
- 1 ½ cups of parboiled rice
- 700 grams peeled shrimps, 21/25
- ¼ cup olive oil
- 1 Tbsp ginger, finely chopped
- 3 garlic cloves, finely chopped
- 1 hot chili pepper, finely chopped
- 350 grams mixed vegetables for wok or 3 cups of mixed vegetables, green beans, corn, broccoli, bell peppers, etc.
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp sweet chili sauce
- 1 cup edamame beans, peeled
- 2 spring onions, sliced
Instructions
- Cook the rice in 3 cups of hot water, over low heat in a covered pot for 15 minutes. Spread it on a baking tray to stop the boiling and let it cool.
- In a large skillet or wok, add the olive oil over high heat. Season the shrimp with salt and pepper and fry in two or three batches until just cooked through (about 2-3 minutes). Remove them to a dish. In the same pan or wok, sauté the ginger with the garlic and hot pepper, until golden. Add the mixed vegetables and sauté, stirring for a few minutes.
- Add the cooked rice to the pan and stir to heat it up. Add the shrimp and pour over the soy sauce, oyster sauce and sweet chili sauce. Stir over low heat for 2-3 minutes until all ingredients and flavors are combined.
- Finally, add the edamame beans and scallions. Stir and serve immediately.
