SHRIMP FRIED RICE
2 cups of white rice, preferably basmati
2 teaspoons curry powder, divided
2 teaspoons sweet basil leaves, divided
2 tablespoons ground garlic, divided
2 tablespoons ground ginger, divided
2 tablespoons red onion powder, divided
Sea salt
Vegetable or olive oil
½ pound shrimp, cleaned
10-ounce bag frozen mixed vegetables, thawed and drained
½ each red, green and yellow bell pepper, seeded and chopped
2 green onions, sliced, for garnish Wash rice
3 times in cool water, and drain. Place rice in a pot and add
2 cups of water.
Add into the pot of rice
1 teaspoon each of curry powder and sweet basil, plus
1 tablespoon each of ground ginger, ground garlic and red onion powder. Season with a very little sprinkle of
salt, if desired. DO NOT STIR.
Leave to cook over medium-high heat until liquid is absorbed, about 15 minutes. Turn off heat and leave covered for about 5 minutes.
On another burner, heat 1-2 tablespoons of oil for 1 minute. Add shrimp and saute for about 1 minute, until shrimp is starting to get pink. Add mixed vegetables and chopped peppers and continue to cook for another 2-3 minutes.
Add remaining 1 tablespoon each of ground garlic, red onion powder and ground ginger, and remaining 1 teaspoon each of sweet basil leaves and curry powder. Stir and mix a few times and leave to simmer for 3 minutes.
Check rice to see that it is soft enough for you and also dry. If you need it softer, add ½ cup of water and wait for it to dry. Once the rice is soft and dry, pour in your vegetables and stir to combine. Add chopped spring onions, toss to combine and then serve.
Enjoy! Serves 5.