here--and as usual, adjusted for one person (though I had a little leftover to use for lunch tomorrow! Hooray!) Know that as with all of my recipes, this one is extremely versatile. You can throw in some sugar-snap peas or baby corn--you can use steak or chicken instead of shrimp; noodles in place of rice--the possibilities are endless! Get creative. Get quick. Get to stir-frying : )
- 1 cup brown rice (or use leftovers if you've got them!)
- 1 pound extra-large shrimp, thawed, peeled and deveined
- 4 tablespoons vegetable oil, divided
- 1 bunch broccoli, cut into florets
- 1/2 bell pepper, sliced
- 1/2-1 cup baby carrots, halved
- 2 cloves garlic, minced
- 1/3 cup sweet chili sauce
- 1 tablespoon soy sauce
Cook rice according to package directions. Dry shrimp with paper towel; set aside.
Heat a skillet or wok over high heat for a few minutes. Remove pan from heat and add 2 tablespoons of oil and broccoli, carrots, and bell pepper very, very carefully (oil may spatter). Return pan to heat and cook undisturbed for 1 minute. Toss vegetables and cook for one additional minute. Veggies should be crisp-tender.
Add remaining two tablespoons of oil and shrimp, stirring frequently until shrimp are opaque throughout, about two minutes; within the last 30 seconds of cooking, add in garlic. Remove pan from heat. Stir in sweet chili sauce and soy sauce, and toss to coat. Serve with prepared rice.