Spicy Shrimp Fried Rice & Vegetables

Ingredients

2 Tablespoons	sliced Almonds
1 cup	HEB Frozen Steamable Long Grain White Rice, thawed
2 Tablespoons	Central Market Soy Ginger Sauce
1/4 teaspoon	Crushed Red Pepper
1 Tablespoon	Hill Country Fare Canola Oil, divided
3/4 pound	thawed Hill Country Fare Frozen Easy Peel Shrimp, medium size
1 cup	Central Market Organic Frozen Peas
1 cup	HEB Ready Fresh Go Chopped Onion & Celery
1 large	HEB Ready Fresh Go Garlic Clove, thin sliced
1 Tablespoon	chopped fresh Cilantro or Parsley

Directions

1. Heat a large skillet over medium heat for 3 minutes.  Add the sliced almonds and stir and toast for 30 seconds.  Place on a sheet of foil and set aside. 

2. Place the cup of frozen Steamable rice in a small microwave safe bowl, cover with plastic wrap and heat on High power for 1 minute; set rice aside.  Combine the Soy Ginger sauce and crushed red pepper in a small bowl and set aside.

3. Heat the large non-stick skillet over high heat for 2 minutes and add the ½ Tablespoon oil.  Add the shrimp and stir-fry for 1 minute.  Add the frozen peas, onion celery mixture and sliced garlic and stir-fry 2 more minutes.  Add the soy ginger red pepper mixture and stir fry 30 seconds.  Remove the mixture from the skillet and place in a bowl.   

4. Clean the skillet and heat for 2 minutes over medium heat and add the remaining ½ Tablespoon canola oil.   Add the thawed white rice and stir-fry for 1 minute.  Return the shrimp mixture to the skillet and stir fry 2 minutes or until the mixture is thoroughly heated.  Season the mixture to taste with salt & pepper.  Place the Shrimp Fried Rice in a platter and top with the toasted almonds, cilantro or parsley.

Makes: 4 servings