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
Shrimp, Vegetable and Rice Pan
Shrimp, Vegetable and Rice Pan

Instructions

  1. 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.
  2. 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.
  3. The sugar snap peas can also be left out.

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