• Maya Campbell

Shrimp and Veggie Stir Fry with Jasmine Rice

Jasmine rice topped with a stir fry mixture of bok choy, mushrooms, chili pepper and shrimp all seasoned with freshly minced garlic, sea salt and pepper.



Shrimp and Veggie Stir Fry with Jasmine Rice


Ingredients

1 cup of jasmine rice

2 cups of water

Dash of sea salt


Bok Choy (diced)

Mushrooms (sliced)

1 Chili pepper or Jalapeño (diced)

1/4 pound fresh shrimp

Soy sauce

Sesame oil

Extra virgin olive oil

Fresh garlic (minced)

Sea salt

Pepper



Directions

1.  Rinse/clean the 1 cup of jasmine rice with warm water. Add the 2 cups of water and a dash of salt to a pot. Once rice is clean, add the rice to the 2 cups of water and bring pot to a boil then simmer until rice is fluffy and done.


2. As the rice cooks rinse/clean then season your shrimp with salt, pepper, a dash of soy sauce and a dash of olive oil. Just make sure everything is evenly coated. Also begin cutting your veggies: Bok Choy (diced), Mushrooms (sliced), Chili pepper or Jalapeño (diced).


3. Cook shrimp in skillet until pink, remove the shrimp from the pan and then add in all your chopped veggies, minced garlic, sea salt and pepper. Add in a dash of soy sauce and a drop of sesame oil. Cook until veggies start to soften.


4. Once everything is done scoop out some rice, scoop out some stir fry and you are all set!!


Get Inspired

Cooking is all about experimenting with different flavors! Feel free to add your own twists to the recipes and have fun with it!


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