Linda Valkovska
Dietitian
EN
LV
Recipe
Lemon - garlic shrimp rice
- Time: 15 - 20 minutes
- Servings: 3-4
- Servings: 3-4
Ingredients
- 1 red onion, finely chopped
- 6 garlic cloves, minced
- 2 carrots, thinly sliced
- 1 red bell pepper, sliced
- 250 g frozen shrimps, peeled and boiled
- 100 g frozen green peas
- 150 - 180 g pandan rice, jasmine rice or whole grain rice (dry weight), boiled
- 1/2 lemon, zested and juiced
- 6 garlic cloves, minced
- 2 carrots, thinly sliced
- 1 red bell pepper, sliced
- 250 g frozen shrimps, peeled and boiled
- 100 g frozen green peas
- 150 - 180 g pandan rice, jasmine rice or whole grain rice (dry weight), boiled
- 1/2 lemon, zested and juiced
Instructions
Heat a deep pan with some oil and add in the shrimps.
Add in the onion and garlic, cook until golden.
Boil the rice.
Add in the carrots and bell pepper, cook until the vegetables are soft.
Then add the boiled rice, incorporate it well with the rest of ingredients.
Mix in the green peas and continue to cook on a low temperature until the rice turns slightly golden at the bottom of the pan.
Stir in the lemon zest and add a little lemon juice.
Add in the onion and garlic, cook until golden.
Boil the rice.
Add in the carrots and bell pepper, cook until the vegetables are soft.
Then add the boiled rice, incorporate it well with the rest of ingredients.
Mix in the green peas and continue to cook on a low temperature until the rice turns slightly golden at the bottom of the pan.
Stir in the lemon zest and add a little lemon juice.
Linda Valkovska
Dietitian
EN
LV