Description
A quick and flavorful dish featuring shrimp, rice, and mixed vegetables, enhanced with chili sauce for a spicy kick.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 green onions, chopped
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and sauté for about 30 seconds until fragrant.
- Add shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
- Stir in mixed vegetables and cook until heated through.
- Add the cooked rice, soy sauce, and chili sauce. Stir well to combine.
- Season with salt and pepper to taste.
- Cook for an additional 2-3 minutes, stirring occasionally.
- Garnish with chopped green onions and serve hot with lime wedges.
Notes
Use day-old rice for best results and feel free to customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg