A fast, easy, and healthy dish that’s full of robust flavors and packs a punch from the Szechuan sauce. The vegetables stay a bit crispy and crunchy and the rice rounds out this satisfying meal. Who needs takeout when you can DIY in 15 minutes!
3 to 4cupsmixed vegetablesbroccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.
⅔cupSzechuan sauce]use [Szechuan sauce that’s an appropriate heat level for your taste
2tablespoonsolive oilor sesame, peanut, or canola oil
Fried Rice
1 to 2cupscooked ricecook rice according to directions or use previously cooked, leftover rice, or bagged rice like Uncle Ben’s Ready Rice
1 to 2tablespoonsolive oilor sesame, peanut, or canola oil
1egg
½cupdiced vegetablesoptional (carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts, same vegetables used in stir fry, etc.)
Instructions
Shrimp and Vegetables – Combine all ingredients in a wok or large skillet and cook for 4 to 6 minutes or until shrimp are done (opaque) and vegetables are tender. Remove from heat and place food on plates.
Fried Rice – Drizzle wok or skillet with oil (it’s okay and preferable if there is leftover Szechuan sauce remnants in the skillet for flavor) add the rice, vegetables, crack the egg and stir.
Cook for 3 to 5 minutes or until egg is done and the rice has begun to brown a bit. Serve immediately. Food is best warm and fresh but leftovers will keep airtight in the fridge for up to 2 days.