Instructions

For the Rice:

1. Place all of your ingredients for the rice (rice, water, and bullion) in a rice cooker and get it started. The rice is what takes the longest to cook. If you don’t have a rice cooker I’d recommend making white rice on the stove top according to package directions (brown rice is always crunchy when I make it on the stove so I only make it in a rice cooker!)

For the Sauce:

1. Place the cold water and cornstarch in a mason jar, add the lid and shake until completely combined.
2. Add the rest of the ingredient to the jar, replace the lid, and shake well to combine.

For the Stir Fry:

1. Wash and cut vegetables of your choosing.
2. Heat a large skillet over medium high heat and add one tablespoon of olive oil. Swirl the oil in the bottom of the pan so that it coats the bottom.
3. Add the vegetables that take the longest to cook (in my case it was the carrots and onions). Cook those vegetables for 4 or 5 minutes.
4. Add the remaining vegetables and cook for another 3-5 minutes, stirring often, until the vegetables are tender crisp.
5. Give the sauce in the jar a good shake and then carefully pour it into the hot pan with the vegetables.
6. Stir constantly, scraping the bottom, until the sauce thickens and changes from a milky brown to a clear reddish color, 2-3 minutes. Remove the heat right away.

For the Shrimp:

1. Cook the shrimp in a hot oven, according to package directions. This should take 10-12 minutes. Preheat the oven but don’t put the shrimp in until you are getting ready to cook your vegetables so that they come out hot as the vegetables are getting done.
2. Once all of the parts of the dish are ready assemble by adding rice, then vegetables, then shrimp to your bowl. Enjoy right away.