Plump shrimp, jumping rice, sweet snow peas, all from one wok

$4.36/servingat the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• shrimp300 g
• basmati rice1 cup dry (3 cups cooked)
• egg2 ea
• snow pea2 handfuls
• green onion3 stalks
• garlic2 cloves
• soy sauce2 tbsp
• sesame oil2 tsp

Method

1Cook the rice

• •Rinse the rice in a sieve until the water runs clear.
• •Add the rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to low, and cook 15 minutes until tender.
• •Spread the rice on a tray to cool completely.

2Prep

• •Meanwhile, pat the shrimp dry and season with salt.
• •Halve the snow peas.
• •Slice the green onions into 1/4 inch pieces, keeping white and green parts separate.
• •Mince the garlic.
• •Beat the eggs in a small bowl.

3Fry

• •Heat 1 tbsp oil in a wok over high heat.
• •Sear the shrimp 60 to 90 seconds per side until pink and curled.
• •Remove the shrimp to a plate.
• •Add another 1 tbsp oil to the wok.
• •Pour in the eggs and scramble 30 seconds.
• •Add the snow peas, the white parts of the green onions and the garlic, and fry 1 minute.
• •Add the cooled rice, breaking up clumps, and fry 2 to 3 minutes until hissing.

4Plate

• •Season with the soy sauce and sesame oil.
• •Return the shrimp to the wok and toss to combine.
• •Fold in the green tops of the green onions and serve straight from the wok.