Shrimp, Vegetable and Rice Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g shrimp (s), frozen
- 200 g rice
- 4 bell pepper (s)
- 6 carrot (s)
- 150 g suar snap peas
- 4 spring onion (s)
- 100 ml vegetable stock
- 2 teaspoons curry powder
- salt and pepper
- 1 teaspoon oil
- Spice mixture (Asian spice)
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Thaw the prawns. Cook the rice according to the instructions on the packet. Wash the vegetables. Cut the spring onions into rings, the peppers and carrots into small cubes. Halve the snow peas.
- Heat the oil in a pan. Fry the prawns in the pan for 5 minutes. Add the vegetables and fry them. Season with the spices and deglaze with the vegetable stock. Mix in the parsley and cooked rice.
- The sugar snap peas can also be left out.
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