Shrimp And Vegetable Stir-Fry With Rice Recipe

About this recipe

A quick and flavorful dinner featuring tender shrimp, vibrant vegetables, and fluffy rice, perfect for a satisfying and balanced meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• 100 G Jumbo Garlic 100g
• 50G Heera Crushed Chilli 50g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Bunch Spring Onions 1 Bunch
• NaN Trs Black Eye Beans
• 200G Kerrygold Salted Block
• - Greenfields Black Peppercorns
• 1 Kg Wild Rice, 1Kg
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Cook 1 cup of frozen black-eyed peas according to the package instructions and set aside.
2. 2. Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until hot.
3. 3. Add 1/2 cup of Aunt Bessie's Maple & Thyme Glazed Carrots and 1/2 cup of diced onion to the skillet. Stir gently for 1 minute to warm through and combine flavors.
4. 4. Add 1 cup of sliced mushrooms, 1 minced garlic clove, 1/2 teaspoon of crushed red pepper, and a pinch of black peppercorns. Stir-fry for about 2 minutes until the vegetables are tender and fragrant.
5. 5. Add 1/2 cup of cooked wild rice to the skillet. Stir-fry for 2-3 minutes until heated through and lightly browned.
6. 6. Stir in 1 1/2 cups of cooked rice and the cooked black-eyed peas. Mix well to combine all ingredients evenly.
7. 7. Season the mixture with salt and pepper to taste, stirring to ensure even seasoning.
8. 8. Serve hot, garnished with 2 chopped green onions for a fresh and vibrant finish.