Shrimp & Brown Rice Stir-Fry
A delicious and quick stir-fry featuring shrimp, brown rice, and colorful vegetables in a savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups cooked brown rice
- 1 cup mixed vegetables (such as bell peppers, broccoli, and snap peas)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
Cooking
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, sautéing until fragrant.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes.
- Stir in mixed vegetables and sauté for another 3-5 minutes until tender.
- Add the cooked brown rice and soy sauce, mixing well to combine.
- Cook for an additional 2-3 minutes, seasoning with salt and pepper to taste.
- Garnish with green onions before serving.
Notes
You can serve this stir-fry hot, straight from the skillet. It works great on its own or alongside a fresh salad. For an extra special touch, add some lime wedges to squeeze over the top just before eating! If you have leftovers, let the stir-fry cool down and then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave when you’re ready to enjoy it again. Make sure the shrimp are fully cooked and turn pink before serving. Use fresh vegetables for best taste and nutrition. Feel free to add any additional spices or sauces that you like, such as chili flakes for heat.