Thai Shrimp and Fresh Vegetable Rice
Elevate your weeknight dinner game with this vibrant and flavorful Thai Shrimp and Fresh Vegetable Rice recipe! Featuring tender jasmine rice, succulent shrimp, and an array of crisp, colorful veggies like red bell pepper, carrots, and broccoli, this dish is a celebration of texture and taste. Tossed in a tangy-sweet sauce made with soy sauce, fish sauce, lime juice, and a hint of brown sugar, each bite packs a bold punch of authentic Thai-inspired flavors. The addition of scrambled eggs, fragrant garlic, and ginger enhances its depth, while fresh cilantro and optional chili flakes provide the perfect finishing touch. Ready in just 40 minutes with simple ingredients, this one-pan wonder is a versatile, healthy dinner idea that’s sure to become a family favorite. Perfect for those craving a quick and wholesome takeout-style meal at home!
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Water
- 1 pound Shrimp, peeled and deveined
- 4 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 Red bell pepper, sliced into thin strips
- 1 Carrot, julienned
- 1 cup Broccoli florets
- 3 Green onions, chopped
- 2 tablespoons Cilantro, chopped (optional)
- 2 tablespoons Vegetable oil
- 2 Eggs, lightly beaten
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, then cook it in 3 cups of water according to the package instructions. Fluff the cooked rice and let it cool slightly.
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, and brown sugar until the sugar dissolves. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked. Remove the shrimp and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
Stir in the red bell pepper, carrot, and broccoli florets, and cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until just set, then mix them into the vegetables.
Add the cooked jasmine rice to the skillet, stirring to combine with the vegetables and eggs. Mix in the prepared sauce and toss until evenly coated.
Fold in the cooked shrimp and green onions, and cook for an additional 2 minutes to heat through.
Remove from heat and garnish with chopped cilantro and red chili flakes, if desired. Serve hot and enjoy this flavorful dish!
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 4718 mg | 205% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.2 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 670 mg | 52% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3184 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
