Cook 1- 1/2 cup of rice. Spoon rice into a 13x9 baking dish and place dish in the freezer. Cooling the rice in the freezer ensures the grains stay separate once stir-fried.
Combine 4 cups of broccoli florets and 1 large red bell pepper, chopped and 1/4 cup of water in a microwave safe dish. Microwave at HIGH 5 minutes or until crisp-tender. Set aside. (Doesn't it look pretty in the bowl?)
Heat 1-1/2 teaspoons of roasted peanut oil in a large non-stick skillet over medium heat. (I did not have peanut oil, so I just used vegetable oil) Add 1 teaspoon grated peeled fresh ginger and 3 cloves of minced garlic. 
( The fresh ginger smelled so good!!!! My first time to cook with fresh ginger!! LOVED IT!!!! Then the aroma of the ginger and garlic cooking in the oil was heavenly!!) Cook 1 minute, stirring frequently.
Increase heat to medium-high. Add 1-1/4 pound of large shrimp, peeled and deveined. (Of course I added more shrimp. Jordan and I love our shrimp!!) Cook 4 minutes or until shrimp are done. Remove shrimp mixture from pan. Remove rice from freezer.
Heat 1-1/2 tablespoons of oil in pan over medium-high heat. Add rice to pan. Cook 3 minutes or until thoroughly heated, stirring frequently.
Combine 1/2 cup of chicken broth, 3 tablespoons of soy sauce and 1 teaspoon of cornstarch in a small bowl, stirring with a whisk. Stir broth mixture into rice. Add shrimp mixture and broccoli mixture to pan. Cook 1-1/2 minutes or until sauce thickens. Sprinkle with 1/4 cup of sliced almonds, toasted and 1/4 cup chopped green onions.
Here is the finished product!!!
YUM, YUM!!
No comments:
Post a Comment