Jumbo Shrimp and Golden Singaporean-Style Skillet Rice

Stir-Fry Special

Very High Fibre

New

with Bacon and Stir Fried Veggies

35 min

Difficulty: 1/3

Singaporean

Ingredients: Jumbo shrimp (shrimp) (shrimp, sodium phosphate, salt) • Shanghai bok choy • Basmati rice • Mirepoix (onion, carrot, celery) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Lime • Snow peas • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Garlic.

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Triticale

Crustaceans

Gluten

Peanuts

Shrimp

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Pan-asian-plates

New

Noodle-stir-fry

Speciality

Ingredients

Jumbo Shrimp

285 g

Bacon Strips

100 g

Basmati Rice

0.75 cup

Mirepoix

113 g

Snow Peas

56 g

Shanghai Bok Choy

2 unit(s)

Garlic, cloves

1 unit(s)

Cilantro

7 g

Lime

1 unit(s)

Vegetarian Oyster Sauce

0.25 cup

Crispy Shallots

28 g

Moo Shu Spice Blend

9 g

Cumin-Turmeric Spice Blend

4 g

Butter

1 tbsp

Oil

1 tsp

Salt

0.063 tsp

Pepper

0.063 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add mirepoix, Cumin-Turmeric Spice Blend, half the Moo Shu Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.
Meanwhile, cut bacon into 1-inch pieces.

While rice cooks, heat a large non-stick pan over medium heat. When hot, add bacon. Cook, 5-7 min, stirring occasionally, until crispy.**
While bacon cooks, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails, if desired.
Remove bacon from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Discard all but 1 tbsp (2 tbsp) bacon fat.

Peel, then mince or grate garlic.
Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Trim, then halve sugar snap peas.
Roughly chop cilantro.
Halve lime. Into a small bowl, juice one half. Cut remaining half into wedges.

Line a baking sheet with aluminum foil.
To the prepared baking sheet, add shrimp, remaining Moo Shu Spice Blend, 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) oyster sauce. Season with pepper. Toss to coat.
Broil shrimp in the middle of the oven for 6-8 min until lightly charred and cooked through.** Transfer to a plate. Cover to keep warm.

Reheat the pan with reserved bacon fat (from step 2) over medium-high.
When hot, add snow peas and bok choy. Cook for 2-3 min, stirring often until veggies are tender-crisp.
To the veggies, add 1 tbsp (2 tbsp) butter, garlic, rice, bacon, and remaining oyster sauce. Cook for 2-4 min, stirring occasionally, until fragrant. (TIP: For crispier rice, stir less!)