This stir-fry is faster than delivery and a whole lot tastier, too.
1 cup long-grain rice
1 tbsp canola oil
1/2 onion, thinly sliced
1 400-g pkg frozen raw medium shrimp, thawed and peeled
1 garlic clove, minced
1/2 red sweet pepper, thinly sliced
1 cup finely chopped pineapple, (about 140 g)
1/4 cup red pepper jelly
3 tbsp lemon juice
4 tsp low-sodium soy sauce
1 green onion, thinly sliced
Cook rice in a large saucepan following package directions, but omitting salt, 15 to 20 min.
Meanwhile, heat a large non-stick frying pan over medium-high. Add oil, then onion. Cook until onion starts to brown, 3 to 5 min. Add shrimp and garlic. Stir-fry until shrimp turns pink, 3 to 4 min. Transfer shrimp to a plate.
Add bell pepper, pineapple, red pepper jelly, lemon juice and soy sauce. Cook until bell pepper is tender-crisp, 2 to 3 min more . Return shrimp to pan. Sprinkle with green onion. Serve over rice and drizzle with sauce.
Calories 369, Protein 20g, Carbohydrates 61g, Fat 5g, Fibre 2g, Sodium 301mg.
Solve another night’s dinner dilemma by doubling the amount of rice in the recipe you’re making. Leftover rice is one of the easiest meal starters.
Originally published in the Today’s Parent October 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
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