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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cup white rice, raw |
1/2 cup chicken broth, reduced sodium |
2 tbsp reduced sodium soy sauce |
2 tbsp cornstarch |
1 tsp crushed red pepper flakes |
1 tbsp peanut oil |
1 tbsp fresh ginger |
4 garlic cloves |
1 1/2 lbs large shrimp |
1/4 cup scallions |
Directions:
1. Cook white rice according to pkg directions.
2. In a small bowl, wisk together broth, soy sauce, cornstarch, and red pepper flakes. Set aside.
3. Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic and cook for 1 minute. Add shrimp and cook for 2 to 3 minutes, until pink. Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens. Remove from heat and stir in scallions. Serve shrimp over rice with all of the sauce.
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