3 to 4 cups mixed vegetables (broccoli, red pepper, green pepper, carrots, green beans, peapods, sug
2/3 cup Szechuan sauce
2 tablespoons olive oil (or sesame, peanut, or canola oil)
to 2 cups cooked rice (cook rice according to directions or use previously cooked, leftover rice, or
1 to 2 tablespoons olive oil (or sesame, peanut, or canola oil)
1 egg
1/2 cup diced vegetables, optional (carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts
Instructions
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. Serve immediately or quickly make fried rice.
After plating the shrimp and vegetables, 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.
Originally Submitted
9/24/2012
0 Out of 5 from
0 reviews
You can add this Szechuan Shrimp Stir Fry with Fried Rice recipe to your own private DesktopCookbook.
