Shrimp Stir-fry with Vegetables and Jasmine Rice

Ingredients

• Shrimp, peeled and deveined 4 oz
• Broccoli 1 cup
• Carrots 1/2 cup
• Jasmine rice, cooked 1 cup
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Make sure your shrimp are peeled and deveined. Rinse the broccoli and cut into small florets. Peel and thinly slice the carrots. Have your cooked jasmine rice ready to go.
   Tip: Cut vegetables into similar sizes to ensure even cooking.
2. Heat the Pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering but not smoking.
   Tip: Use a pan with a wide surface area for even stir-frying.
3. Cook the Shrimp. Add the shrimp to the hot oil in a single layer. Cook for about 2 minutes on one side until pink and slightly opaque. Flip and cook for another 1-2 minutes until fully cooked. Remove shrimp from the pan and set aside.
   Tip: Avoid overcrowding the pan to get a nice sear on the shrimp.
4. Stir-fry Vegetables. In the same pan, add broccoli and carrots. Stir frequently for about 5 minutes until vegetables are tender-crisp and bright in color.
   Tip: If vegetables start to stick, add a splash of water to help steam them.
5. Combine and Season. Return the cooked shrimp to the pan with vegetables. Pour 1 tablespoon of soy sauce over everything. Stir well to combine and cook for another 1-2 minutes to heat through and let flavors meld.
   Tip: Taste and add a little more soy sauce if desired.
6. Serve. Spoon the shrimp and vegetable stir-fry over the cooked jasmine rice on a plate or bowl. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds if available for extra flavor.

Pro tips

• Cook the rice ahead of time to save time during meal prep.
• Use high heat and keep ingredients moving in the pan to avoid soggy vegetables.