Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 2 cups jasmine rice, cooked
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, diced
  • 1 cup snap peas, trimmed
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • Lime wedges
  • Fresh cilantro, chopped (optional)

Instructions:

  1. Cook the jasmine rice according to package instructions (if not already prepared). Peel and devein the shrimp if necessary. Dice the red bell pepper, trim snap peas, slice green onions, and prepare the garlic and ginger.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat.
  3. Add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
  4. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
  5. In the same skillet, add the bell pepper, snap peas, and green onions. Stir-fry for about 3-4 minutes until tender-crisp.
  6. Return the cooked shrimp to the skillet. Add cooked rice, soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and heat through.
  7. Season with salt and pepper to taste. Serve hot, garnished with lime wedges and fresh cilantro if desired.