AsianMainEasy

Black Rice and Garlic Shrimp Stir-Fry

Name: Black Rice and Garlic Shrimp Stir-Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 cups Agriko black rice; 3 cups water or vegetable broth; 1 lb large shrimp, peeled and deveined; 8 cloves garlic, minced; 2 cups mixed vegetables (bell peppers, snap peas, carrots); 3 tbsp extra virgin olive oil; 3 tbsp soy sauce or tamari; 1 tbsp fresh ginger, minced; 2 green onions, sliced; 1 tsp sesame oil

Prep 15 mins

Cook 25 mins

Total 40 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
3 cups water or vegetable broth
1 lb large shrimp, peeled and deveined
8 cloves garlic, minced
2 cups mixed vegetables (bell peppers, snap peas, carrots)
3 tbsp extra virgin olive oil
3 tbsp soy sauce or tamari
1 tbsp fresh ginger, minced
2 green onions, sliced
1 tsp sesame oil

Instructions

Rinse Agriko black rice thoroughly under cold water until the water runs clear. In a pot, combine rice with 3 cups of water or broth and bring to a boil. Reduce heat, cover, and simmer for 30-35 minutes until rice is tender and water is absorbed. Set aside.
While rice cooks, pat shrimp dry with paper towels and season lightly with salt and pepper. Prepare all vegetables and mince garlic and ginger.
Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
Add shrimp to the wok and cook for 2-3 minutes per side until they turn pink and opaque. Remove shrimp and set aside on a plate.
Add remaining 1 tbsp olive oil to the wok and stir-fry mixed vegetables for 3-4 minutes until tender-crisp. Return shrimp to the wok, pour in soy sauce and sesame oil, and toss everything together for 1-2 minutes.
Divide cooked Agriko black rice among four bowls and top with the garlic shrimp and vegetable stir-fry. Garnish with sliced green onions and serve immediately.

Chef's Tip

Cook your Agriko black rice ahead of time and refrigerate for up to 3 days—this makes weeknight stir-fries even faster, and cold rice prevents clumping when stir-fried.