2 cups uncooked Minute (500 mL)
Rice Instant White Rice
3/4 lb frozen, cooked, (375 g)
peeled and deveined shrimp
1 tbsp vegetable oil (15 mL)
1 cup sugar snap peas (250 mL)
1 small red pepper, sliced
1/4 cup lite or sodium- (60 mL)
reduced soy sauce
3 tbsp thawed, frozen (45 mL)
orange juice concentrate
1 tbsp honey (15 mL)
1 tsp minced ginger (5 mL)
1 clove garlic, minced
1 can mandarin (10 oz/284 mL)
orange segments, drained
1/2 cup chopped green (125 mL)
onion
1. Prepare Minute Rice according to package directions. Fluff with a fork and reserve. Run cool running water over the shrimp until thawed; drain well.
2. Heat the oil in a nonstick wok set over medium-high heat. Add the snap peas and red pepper. Stir-fry for 5 minutes or until tender and lightly browned. Stir in the soy sauce, orange juice concentrate, honey, ginger and garlic. Cook for 1 minute or until sauce has slightly thickened.
3. Stir the cooked rice, shrimp, orange segments and green onion into the sauce. Cook, tossing, until rice and shrimp are heated through and coated in sauce. Makes 4 servings.
Tip: Use up leftovers: stir 1-1/2 cups (375 mL) sliced, cooked chicken, steak or pork into the stir-fry instead of the cooked shrimp.
For more great recipes visit www.minuterice.ca
Credit: www.newscanada.com
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