Ingredients:
1C. Brown/Red rice
2 Chicken broth cubes
2 Spring onions (chopped)
½ C. Carrot (finely chopped)
1 Onion (chopped)
2 Red chilies (chopped)
1C. Shrimp (peeled & deveined)
2T. Butter
2T. Olive oil
2 Garlic cloves (minced)
3T. Dark soy sauce
½ T. Ginger powder
½ T. White pepper
Salt & pepper
Recipe:
Boil water in a pot and add the chicken stock cubes. Stir till dissolved. Cook rice in the stock until done. Drain and leave aside.
In a small bowl mix the soya sauce, ginger powder and white pepper; set aside.
In a wok melt butter over medium heat. Cook shrimps in this for about 3-4 minutes or till pink. Season with salt and pepper and leave aside.
Add olive oil in a wok and saute garlic and onions for 2 minutes. Now add the chopped carrots and red chili; sauté for 2 more minutes.
Once the vegetables are tender stir in rice, shrimps and soya sauce mix.
Check for salt and serve hot.
Manav Malik 