Rice, Shrimp, Carrot and Pea Stir-Fry

Ingredients

• Shrimp6 medium (120 g)
• Rice1/2 cup (100 g)
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Wash the rice and cook in a pot with boiling water. You will usea 1 and 1/2 parts of water for 1 of rice.

2. 2

   Step 2

   Then take the heat to medium and, once boiling again, cover, lower the heat to medium-low and cook for 15-17 minutes.

3. 3

   Step 3

   After 4-5 minutes of removing the rice, add the peas. Then remove, drain and set aside.

4. 4

   Step 4

   In the meantime, cut the bell pepper and carrot into thin strips.

5. 5

   Step 5

   Peel the shrimps, do not remove the tail and remove the black strip at the back. This way, they will be clean.

6. 6

   Step 6

   Preheat a deep pan with half the oil. You can use olive oil instead.

7. 7

   Step 7

   Once heated, add the carrot and bell pepper. Cook for 5-7 minutes.

8. 8

   Step 8

   Then increase the heat a bit, add the shrimps and cook for 3-4 minutes while stirring from time to time until browned.

9. 9

   Step 9

   Add the rice with the previously cooked peas and pour the remaining oil. Season to taste, mix and remove from heat. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice, Shrimp, Carrot and Pea Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.