Recipe Exchange

Stir-fry Rice and Shrimps

  • 1 cup cooked rice
  • 1/2 lb fresh asparagus, cut into 1-inch pieces
  • 1/2 cup diced red bell pepper
  • 1 lb medium shrimp, raw, peeled and deveined
  • 21/2 tbsps soy sauce
  • 4 tsps vegetable oil
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger root
  • 1/4 tsp dried red pepper flakes
  • 1/2 cup dry white wine
  1. Add soy sauce, asparagus, and red bell pepper to the cooked rice, and stir for 2-3 minutes on low heat. Keep warm.
  2. Heat oil over medium to high heat in a non-stick skillet. Add shrimps, garlic, ginger and red pepper flakes. Stir-fry for 2 minutes.
  3. Add wine and continue cooking until the shrimps are cooked through.
  4. Spoon rice onto a serving plate and place the shrimp over the rice. Serve.