It’s been one of those days where I just don’t feel like doing much of anything. Not that that is an option, of course. But, at least I could make a very quick and easy dinner that was delicious! This dinner literally took 20 minutes, the time to make the rice.
I got a lot of help from my freezer on this one! I had a great stir-fry vegetable mix with everything I love in it. I also had a ring of frozen shrimp left from New Year’s Eve. Just a few more ingredients plus 20 minutes and dinner was done! This was a big batch for the six of us. You can always halve the ingredients for a smaller portion.
Stir-Fry Shrimp and Rice
Ingredients:
2 cups white rice
4 cups water
6 tablespoons olive oil
2 tablespoons grated ginger (I keep it in the freezer)
2 garlic cloves minced
1/4 cup sesame seeds
large pinch of red pepper flakes (optional)
1/4 cup honey
2 tablespoons vinegar
1 teaspoon salt
2 cups orange juice
1 cup water
2 tablespoons cornstarch
2 – 1 pound bags frozen stir-fry vegetable mix
1 – 20 oz. ring of cooked shrimp (thawed, trim off tails)
Boil the 4 cups water. Add in the white rice. Cover and simmer for 15 minutes, until done. In a saucepan, sauté the ginger, garlic, sesame seeds and red pepper flakes in 2 tablespoons of the olive oil until the sesame seeds start to brown. Stir the cornstarch into the orange juice and 1 cup water to dissolve. Add the orange juice mixture, vinegar, salt and honey to the sauce pan and bring up to a soft boil. Allow to simmer until the sauce thickens slightly. In a large skillet, add the remaining 4 tablespoons of olive oil. Add the vegetables and stir-fry them until they are done to the tenderness you desire. Stir in the sauce and the shrimp. Keep cooking until the shrimp are warmed through. Serve over the rice.
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