Meal Details
1. Shrimp stir fry with rice
430 cals, 40p, 52c, 5f (per meal)
1 package (284g)
1 1/2 lbs (681g)
1 cup (185g)
2 cup(s) (474mL)
4 dash (3g)
1 tsp, ground (2g)
1 tbsp (15mL)
2/3 cup (181g)
3 medium (183g)
1
In a pot with a lid, add the water and bring to a boil. Add the rice, stir, reduce heat to medium-low, and cover with the lid. The temperature will be correct when a little steam is visibly leaking from the lid. Keep the lid on for 20 minutes without removing. When done, fluff with a fork and set aside.
2
Meanwhile, heat half of the oil in a skillet over medium-high heat. When hot, add the shrimp and the salt and pepper. Stir fry for 5-6 min until almost fully cooked. Remove shrimp and set aside.
3
Put remaining oil into the skillet and add the frozen broccoli and sliced carrot. Stir-fry 4-5 minutes or until crisp but warmed through.
4
Return shrimp to skillet, stir.
5
Pour in stir-fry sauce and mix until it is well distributed.
6
Reduce heat to low and simmer until shrimp is fully cooked.
7
Serve over rice.