Brown Rice with Vegetables and Shrimp Skewers

Nasser Al-RashidChef

Ingredients

• 2 cups brown rice, washed, soaked, and drained
  2 cup
• 3 cups water
  3 cup
• 1 cup green peas
  1 cup
• 2 medium carrots, chopped
  2 carrot
• 2 red chili peppers, chopped
  2 pepper
• 1/2 fresh ginger
  0.5 piece
• 3 tablespoons oyster sauce
  3 tablespoon
• 3 tablespoons soy sauce
  3 tablespoon
• 3 tablespoons Lurpak cooking liquid
  3 tablespoon
• 1 teaspoon olive oil
  1 teaspoon
• 9 jumbo shrimp, headless and with tails
  9 shrimp
• 1 tablespoon pure Lurpak butter
  1 tablespoon
• 1 teaspoon ginger powder
  1 teaspoon
• 1 teaspoon red chili powder
  1 teaspoon
• 1 teaspoon olive oil
  1 teaspoon

Steps

1. 1

   In a pot over heat, pour the water with a teaspoon of olive oil and bring to a boil.

   Required Tools:

   Pot

   5 min
2. 2

   Once boiling, add the rice, cover the pot, and let it simmer for 25 minutes.

   25 min
3. 3

   Turn off the heat and let the rice sit covered for 5 minutes.

   5 min
4. 4

   Marinate the shrimp with olive oil, ginger, chili pepper, salt, and black pepper.

   5 min
5. 5

   In a frying pan over heat, heat the cooking liquid and add the ginger and carrots, then cook for 2 minutes.

   Required Tools:

   Frying Pan

   2 min
6. 6

   Add the chili pepper and peas and stir for 1 minute.

   1 min
7. 7

   Add the oyster sauce and stir the ingredients for 2 minutes.

   2 min
8. 8

   Add the rice and stir for 1 minute.

   1 min
9. 9

   Add the soy sauce and stir until the vegetables are tender.

   2 min
10. 10

    In another frying pan, heat the cooking liquid, then add the shrimp with ginger, chili pepper, and olive oil, and stir until cooked on both sides.

    Required Tools:

    Frying Pan

    5 min
11. 11

    Serve the brown rice with vegetables alongside the shrimp skewers.

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags