Makes 4 servings
|3/4||cup short-grain rice|
|1||cup plus 2 tablespoons water|
|1||tablespoon vegetable oil|
|2||cups frozen stir-fry vegetables|
|1||(12-ounce) package cooked baby shrimp, thawed if frozen and drained|
|1/3||to 1/2 cup prepared sweet and sour sauce, to taste|
|1||tablespoon soy sauce|
- Combine rice, water and salt in small saucepan with tight-fitting lid. Bring to a boil. Reduce heat to low, cover and cook 15 minutes or until rice is tender and liquid is absorbed. Keep warm.
- Heat vegetable oil in large skillet over medium-high heat. Add vegetables; stir-fry 3 minutes or until crisp-tender. Stir in shrimp. Combine sweet and sour sauce and soy sauce in small bowl. Pour over shrimp mixture; heat through.
- To serve, mound rice onto 4 plates and press down in center to form "bowls". Spoon shrimp mixture into "bowls".
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