Fried Shrimp with Rice and Vegetables

Name: Fried Shrimp with Rice and Vegetables
Total time: 30 min
Yield: 4
Ingredients: 170 g long-grain rice; 400 ml water; 3 g salt; 1 × carrot; 1 × bell pepper; 1 × garlic clove; 300 g shrimp; 15 ml rapeseed oil; 80 g frozen peas; 10 ml soy sauce; 1 g black pepper

A quick and easy everyday meal combining flavorful fried shrimp and colorful vegetables with fluffy rice. A perfect meal for the whole family.

Ingredients

170 glong-grain rice

400 mlwater

3 gsalt

1carrot

1bell pepper

1garlic clove

300 gshrimp

30 mlrapeseed oil

80 gfrozen peas

10 mlsoy sauce

1 gblack pepper

Steps

Cook the rice

Rinse 170 g long-grain rice thoroughly under running water. Measure 400 ml water and 3 g salt into a pot. Bring to a boil, add the rinsed rice, and stir. Cover with a lid, reduce heat, and simmer for about 20 minutes, or until all liquid is absorbed and the rice is cooked. Let the rice rest under the lid for another 5 minutes.

Prepare the vegetables

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

Prepare and fry the shrimp

Pat 300 g shrimp dry with paper towels. Heat 15 ml rapeseed oil in a large frying 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. Transfer the shrimp to a plate.

Fry the vegetables

Add 15 ml rapeseed oil to the pan. Add the sliced carrot and fry for 3 minutes. Add the sliced bell pepper and 80 g frozen peas. Continue frying the vegetables for 4 minutes until they are tender-crisp but cooked.

Combine and season

Add the fried shrimp back to the pan. Pour 10 ml soy sauce over and season with 1 g black pepper. Mix all ingredients thoroughly and heat quickly.

Serve

Portion the rice onto plates, spoon the shrimp and vegetable mixture on top, and serve immediately.