Shrimp Stir-Fry with Vegetables and Brown Rice

Ingredients

• Shrimp 6 oz
• Broccoli 1 cup
• Snap peas 1 cup
• Brown rice 1 cup
• Olive oil 1 tbsp
• Soy sauce 1 tbsp

Method

1. Prepare Ingredients. Make sure the shrimp is peeled and deveined. Wash the broccoli and snap peas thoroughly. Cut broccoli into small florets and trim the ends of the snap peas. Measure out the cooked brown rice and set aside.
   Tip: If your shrimp are frozen, thaw them by placing in a bowl of cold water for about 10 minutes before starting.
2. Heat the Pan. Place a large non-stick skillet or wok on medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering but not smoking.
   Tip: Use a spatula to swirl the oil around the pan to coat the surface evenly.
3. Cook the Shrimp. Add the shrimp to the hot pan in a single layer. Cook for about 2 minutes on one side until they start to turn pink and opaque. Flip the shrimp and cook for another 1-2 minutes until fully cooked.
   Tip: Do not overcrowd the pan; cook shrimp in batches if needed so they sear nicely instead of steaming.
4. Add Vegetables. Add the broccoli florets and snap peas to the pan with the shrimp. Stir-fry everything together for about 4-5 minutes until the vegetables are tender-crisp but still bright green.
   Tip: Keep stirring frequently to ensure even cooking and prevent burning.
5. Add Soy Sauce and Combine. Pour 1 tablespoon of soy sauce over the shrimp and vegetables. Stir well to coat everything evenly. Cook for an additional minute to let the flavors meld.
   Tip: Taste and adjust seasoning if needed, adding a small pinch of salt or pepper if desired.
6. Serve Over Brown Rice. Divide the cooked brown rice between two plates. Spoon the shrimp and vegetable stir-fry on top. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds if you like for extra flavor and presentation.

Pro tips

• To save time, cook brown rice in advance and store it in the fridge for up to 4 days.
• Use a high smoke point oil like avocado or peanut oil if you prefer for stir-frying.