Stir-Fried Rice with Shrimp and Vegetables

Large skillet or wok, spatula or wooden spoon

10 minutes

30 minutes

Asian

Stir-Fried Rice, Shrimp, Vegetables, Quick Meal

Main Course or Side Dish

Stir-frying

Gluten free

1

2 tablespoons vegetable oil

1/2 cup diced onion

1/2 cup diced bell pepper

1/2 cup diced carrots

1/2 cup frozen peas and carrots mix

1/2 pound cooked shrimp, peeled and deveined

2 cups cooked white rice

2 tablespoons soy sauce

2 teaspoons sesame oil

Heat the vegetable oil in a large skillet over medium heat. Add the onion, bell pepper, carrots, and frozen peas and carrots mix. Cook for 5 minutes until vegetables are tender.

Add the cooked shrimp to the skillet and cook for an additional 3 minutes until heated through.

Add the cooked white rice to the skillet and stir to combine all ingredients together. Cook for 5 minutes until everything is heated through.

Add the soy sauce and sesame oil to the skillet and stir to combine all ingredients together again. Cook for an additional 3 minutes until everything is heated through again.

Calories – 400 kcal; Protein – 18g; Fat – 8g; Carbohydrates – 50g; Fiber – 4g; Sodium – 600mg

This delicious stir-fried rice with shrimp and vegetables is a quick and easy meal that can be made in just 30 minutes! It’s packed with flavor, nutrition, and is perfect for any night of the week! Enjoy this Asian-inspired dish as a main course or side dish!

5

Indian cuisine is known for its use of spices such as cumin, turmeric, and cardamom.