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.