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20 minutes
20 minutes
- 2 cups uncooked instant rice
- 2 cups water
- 1 tablespoon oil
- 1 (16-oz.) pkg. (4 cups) fresh stir-fry vegetables, cut into bite-sized pieces
- 12 oz. shelled deveined uncooked medium shrimp, tails removed
- 1/2 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)
- Prepare fluffy rice by following the package instructions.
- Heat oil in a large nonstick skillet or wok over medium-high heat until sizzling. Add vegetables and cook, stirring constantly, for 3 minutes. Then, toss in shrimp and continue to cook and stir for another 3 to 4 minutes, until the shrimp are pink and the veggies are tender-crisp.
- Drizzle seasoning sauce over shrimp and vegetables; sauté for 1 to 2 minutes until hot. Serve on top of fluffy rice.
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