Shrimp and Vegetable Stir Fry with Brown Rice

Ingredients

• shrimp 5 oz
• mixed stir-fry vegetables 1 cup
• cooked brown rice 1 cup
• olive oil 1 tbsp
• soy sauce 1 tbsp

Method

1. Prepare Ingredients. Rinse the shrimp under cold water and pat them dry with paper towels. If your vegetables are fresh, wash and chop them into bite-sized pieces. Measure out the cooked brown rice, olive oil, and soy sauce so everything is ready to go.
   Tip: Dry shrimp cook better and get a nicer sear.
2. Heat the Pan and Cook Shrimp. Place a large non-stick skillet or wok over medium-high heat. Add half the olive oil (about 1/2 tbsp) and let it warm up for 30 seconds. Add the shrimp in a single layer and cook for about 2 minutes on each side until they turn pink and opaque. Remove shrimp from the pan and set aside.
   Tip: Avoid overcrowding the pan to ensure shrimp cook evenly.
3. Cook the Vegetables. Add the remaining 1/2 tbsp olive oil to the same pan. Toss in the mixed vegetables and stir-fry for about 4-5 minutes until they are tender-crisp. Stir frequently to prevent burning and ensure even cooking.
   Tip: If using frozen vegetables, cook a little longer until heated through.
4. Combine Shrimp and Vegetables. Return the cooked shrimp to the pan with the vegetables. Pour in the soy sauce and stir everything together for 1-2 minutes to heat through and allow the flavors to meld.
   Tip: Taste and adjust soy sauce if you prefer more saltiness.
5. Serve with Brown Rice. Place the cooked brown rice on a serving plate or bowl. Spoon the shrimp and vegetable stir fry over the rice. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds for extra flavor if desired.

Pro tips

• Use high heat for stir-frying to keep vegetables crisp and shrimp tender.
• Cook shrimp last or remove them after cooking to avoid overcooking.