Shurfine Recipe: shrimp & vegetable stir-fry over rice

shrimp & vegetable stir-fry over rice

shrimp & vegetable
stir-fry over rice

prep instructions:

Prepare rice according to package directions. Heat peanut oil and sesame oil in a large skillet. Sauté broccoli, pea pods, carrots, celery, red pepper and yellow pepper over medium high heat until just tender, about 6 to 8 minutes. Remove vegetables to a dish. Add shrimp to skillet and sauté over medium high heat just until opaque. Return vegetables to skillet. Open cooked rice bags and divide onto serving plates; season rice as desired. Combine broth, soy sauce, cornstarch and garlic powder; pour over shrimp and vegetable, sauté over medium heat until sauce thickens. Serve over rice.

Makes 4 servings.


  • 2 (3.5 oz) bags boil in bag riceShurfine
  • 2 Tbsp peanut or vegetable oilShurfine
  • 1/2 tsp sesame seed oil
  • 1-1/2 cup broccoli florets
  • 1 cup pea pods
  • 1/2 cup diagonally sliced carrots
  • 1/2 cup diagonally sliced celery
  • 1/4 cup thin strips red pepper
  • 1/4 cup thin strips yellow pepper
  • 12 oz (31 to 40 count) tail-on, deveined, raw shrimp
  • 1/2 cup vegetable broth or waterShurfine
  • 1 Tbsp soy sauceShurfine
  • 1 tsp cornstarchShurfine
  • 1/8 tsp garlic powderShurfine
  • Shurfine = shurfine brand