Stir-fried Shrimp with Rice and Vegetables

Rinse 200 ml long-grain rice thoroughly under running water. Add to a pot with 400 ml water and 3 g salt. Bring to a boil, add the rinsed rice, and stir. Cover, reduce heat, and simmer for about 20 minutes, or until all liquid has been absorbed and the rice is tender. Let the rice rest under a lid for 5 minutes.

Wash and peel the 1 pcs carrot. Remove the seeds from the 1 pcs bell pepper. Cut the carrot and pepper into thin strips. Peel and crush the 1 pcs garlic clove.

Dry the 300 g shrimp with paper towels. Heat 15 ml rapeseed oil in a large pan over medium heat. Add the crushed garlic and fry for 30 seconds. Add the shrimp and fry for 2 minutes until they turn pink. Remove the shrimp to a plate.

Add 15 ml rapeseed oil to the same pan. Add the sliced carrot and fry for 3 minutes. Add the sliced pepper and 80 g frozen peas. Fry the vegetables for another 4 minutes until crisp-tender.

Return the fried shrimp to the pan. Drizzle with 10 ml soy sauce and season with 1 g black pepper. Mix thoroughly and heat through quickly.

Divide the rice onto plates, spoon the shrimp and vegetable mixture over the top, and serve immediately.