AsianMainEasy

Red Rice and Garlic Shrimp Stir-Fry

Name: Red Rice and Garlic Shrimp Stir-Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups Agriko red rice, cooked and cooled; 1 lb fresh shrimp, peeled and deveined; 8 cloves garlic, minced; 2 tablespoons organic extra-virgin olive oil; 2 cups mixed vegetables (bell peppers, snap peas, carrots); 3 tablespoons low-sodium soy sauce; 1 tablespoon sesame oil; 1 teaspoon fresh ginger, grated; 2 stalks green onions, sliced; 1 lime, cut into wedges

Prep 15 mins

Cook 25 mins

Total 40 mins

Serves 4

Ingredients

2 cups Agriko red rice, cooked and cooled
1 lb fresh shrimp, peeled and deveined
8 cloves garlic, minced
2 tablespoons organic extra-virgin olive oil
2 cups mixed vegetables (bell peppers, snap peas, carrots)
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
2 stalks green onions, sliced
1 lime, cut into wedges

Instructions

Cook Agriko red rice according to package directions. Once cooked, spread on a plate and let cool for 10 minutes to achieve a slightly firmer texture ideal for stir-frying.
Pat shrimp dry with paper towels and season lightly with salt and pepper. In a small bowl, whisk together soy sauce, sesame oil, and grated ginger; set aside.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn.
Add shrimp to the wok and cook for 2-3 minutes per side until they turn pink and opaque. Transfer to a plate and set aside.
Add remaining olive oil to the wok and stir-fry mixed vegetables for 3-4 minutes until tender-crisp. Return shrimp to the wok and add the cooked red rice.
Pour the soy-sesame sauce over the rice mixture and toss everything together for 2-3 minutes, breaking up any rice clumps and coating evenly.
Garnish with sliced green onions and serve hot with lime wedges on the side for brightness and acidity.

Chef's Tip

For best results, use day-old cooked Agriko red rice that has been refrigerated—it will be less sticky and create a better texture when stir-frying. If using fresh rice, spread it out and let it cool completely before adding to the wok.