Jasmine rice with shrimp and peas

7
5
5
SmartPoints® value per serving
Total Time
51 min
Prep
18 min
Cook
33 min
Serves
3
Difficulty
Easy
This colorful one-bowl, one-skillet meal is packed with satisfying Asian flavors. Jasmine rice is a fragrant long-grain rice, popular in Thai cuisine. The grains become slightly sticky when cooked and the flavor is subtly sweet. Pickled ginger (fresh ginger preserved in sweet vinegar) is used in many Asian dishes and is sometimes served as a condiment. You can find jasmine rice and jars of aromatic pickled ginger in Asian markets and most supermarkets. To save time, purchase precut matchstick carrots from the produce section of the supermarket. They’re available in a 10-ounce bag. You could substitute frozen shelled edamame for the green peas, if you like.

Ingredients

Reduced-sodium chicken broth

1½ cup(s)

Oyster sauce

3 Tbsp

Pickled ginger

2 Tbsp, juice only

Low sodium soy sauce

1 Tbsp

Dark sesame oil

1 tsp

Red pepper flakes

¼ tsp

Canola oil

2 tsp, divided

Uncooked shrimp

½ pound(s), peeled and deveined

Uncooked carrot(s)

1 medium, cut into matchstick-thin strips (about 1 cup)

Uncooked scallion(s)

6 medium, thinly sliced

Pickled ginger

1 Tbsp, drained and chopped

Garlic clove(s)

2 medium clove(s), minced

Uncooked jasmine rice

½ cup(s)

Frozen green peas

1 cup(s)

Instructions

  1. Whisk the broth, oyster sauce, ginger juice, soy sauce, sesame oil, and crushed red pepper in a small bowl; set aside.
  2. Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook, turning often, until opaque in the center, about 3 minutes. Transfer the shrimp to a bowl.
  3. Add the remaining 1 teaspoon canola oil to the same skillet, then add the carrot, scallions, ginger, and garlic. Cook, stirring constantly, until fragrant, about 2 minutes. Add the rice, tossing to coat. Stir in the broth mixture; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 20 minutes.
  4. Add the shrimp and peas to the skillet and cook, stirring frequently, until heated through, about 3 minutes. Yields 1 1/3 cups per serving.