Sprouted Rice Shrimp Stir Fry
Sprouted Sweet Brown Rice perfectly complements this easy stir fry. Coconut oil adds extra flavor depth, but you can substitute any other neutral vegetable oil.
Active time
30 minutesTotal time
30 minutesYield
2 servingsNutrition
Share This
Ingredients
½ cup uncooked sprouted brown rice
1 stalk broccoli, stems and florets
1 Tablespoon coconut oil
½ sweet red bell pepper, chopped
½ medium onion, chopped
1 teaspoon minced garlic
½ pound shrimp, peeled and deveined
2 Tablespoons soy sauce
2 teaspoons cornstarch
Instructions
- Bring one cup of water to a boil and add rice. Simmer for about a half hour, until water is absorbed. Time will vary according to brand of rice and your pan, so just keep an eye on it. Cooked rice keeps well in a covered pot, so I like to get the rice cooked before I start everything else, to avoid worrying about timing everything perfectly.
- Chop broccoli florets and stems into small bite-size pieces and microwave for 1 to 1 ½ minutes until slightly tender.
- Dissolve cornstarch in soy sauce.
- Heat a large skillet, add coconut oil, and cook onion and garlic until barely soft, about 3 minutes. Add red pepper and semi-cooked broccoli and continue stir-frying until they’re both cooked to your taste. (I can’t tell you how long — just nibble until you’re happy.)
- Turn down the heat, add shrimp and cook. Pre-cooked thawed shrimp will take only a minute to warm through. If it’s raw, or cooked but frozen, you’ll need a few minutes longer. Again, use your senses to tell you when it’s ready. Shrimp doesn’t take long to cook, and it gets rubbery when over-cooked.
- Add soy sauce mixture, and cook briefly until cornstarch thickens. Serve stir-fry with sprouted rice.
An Oldways recipe and photo. Cynthia Harriman, Oldways and the Whole Grains Council
Nutrition
Calories: 340Total Fat: 10 g
(Saturated Fat: 7 g)
Sodium: 1530 mg
Carbohydrate: 34 g
Fiber: 3 g
Protein: 30 g.
How'd it Taste?
Review this Recipe