Shrimp and Vegetable Stir-Fry with Jasmine Rice

Ingredients

• Cooked shrimp 120 g
• Cooked jasmine rice 150 g
• Mixed vegetables 150 g
• Soy sauce 1 tbsp
• Olive oil 1 tsp

Method

1. Prepare your ingredients. Gather all your ingredients. If using fresh vegetables, wash and cut them into bite-sized pieces. Make sure the shrimp is peeled and deveined. Warm the cooked jasmine rice by steaming or microwaving so it’s ready to serve.
   Tip: Cut vegetables uniformly to ensure even cooking.
2. Heat the pan and oil. Place a wok or large non-stick frying pan on medium-high heat. Add 1 teaspoon of olive oil and let it heat until shimmering but not smoking. This prevents sticking and helps vegetables cook quickly.
   Tip: Use a spatula to spread the oil evenly across the pan surface.
3. Cook the vegetables. Add the mixed vegetables to the hot pan. Stir constantly using a spatula or wooden spoon to cook evenly. Cook for about 4-5 minutes until vegetables are tender-crisp but still bright in color.
   Tip: Keep the vegetables moving in the pan to avoid burning.
4. Add shrimp and soy sauce. Add the cooked shrimp to the pan with the vegetables. Pour in 1 tablespoon of soy sauce. Stir everything together for 1-2 minutes until shrimp is heated through and coated with sauce.
   Tip: Since the shrimp is already cooked, avoid overcooking to keep it tender.
5. Serve over jasmine rice. Scoop the warm jasmine rice onto a plate or bowl. Spoon the shrimp and vegetable stir-fry on top. Serve immediately for the best taste and texture.
   Tip: Garnish with chopped green onions or sesame seeds if desired.

Pro tips

• Use a high heat and keep ingredients moving in the pan for a perfect stir-fry texture.
• If you want more flavor, add minced garlic or ginger during the vegetable cooking step.