Name: Fried Rice with Shrimp and Vegetables
Prep time: 75 min
Cook time: 30 min
Yield: 6
Cuisine: China
Ingredients: 2 cups water, for the rice; 1 box Goya® yellow rice, 198 g; 1 tablespoon GOYA® Extra Virgin Olive Oil, for the rice; 2 tablespoons peanut oil; 1/2 cups carrot, in small cubes; 1/2 cups red bell pepper, in small cubes; 1 cup broccoli, in small bunches, precooked; 1/2 cups peas, precooked; 2 cups shrimp, large, headless and shelled, just with tails; 1/4 cups green onion, finely chopped, include the tops; 2 tablespoons garlic, finely chopped; 4 eggs, beaten; 2 tablespoons rice vinegar; 4 tablespoons soy sauce; 2 tablespoons mirin (sweet rice wine); salt; pepper; green onion stalks, for garnish; sesame seeds, toasted, for garnish

Preparation

45 mins

30 mins

Low

Boil water in a pot until it has a small bubble, then add the GOYA® Yellow Rice and GOYA® Extra Virgin Olive Oil, mix with a spoon and cook over medium heat for 1 minute. After the time, lower the flame, cover, and cook for 15 minutes or until the rice loses enough liquid and the grains are soft. Set aside. Pour a bit of peanut oil into a hot skillet or wok, add the carrot and red bell pepper. Cook over low heat for 3 minutes, stirring constantly. Incorporate the precooked broccoli and precooked peas, cook for 1 more minute. Remove the vegetables from the skillet and set aside.