with shrimp and chicken sausage
Consider this dish Asian jambalaya. We stir-fry shrimp and sausage with garlic and onions, which will make your kitchen smell oh-so-good. Tossed with rice and of course our favorite Asian seasoning - soy sauce - you have a delicious treat everyone in the family will enjoy!
- Rice - 1 3/4 cups
- Frozen shrimp - 1 lb , peeled and deveined
- Garlic - 2 cloves , minced
- Red onion (small) - 1 , diced
- Cooked chicken sausage - 2 links , diced
- Carrots - 2 , peeled and grated
- Ginger - 1 Tbsp , grated
- Green onions - 2 , thinly sliced
- Cooking oil - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Frozen corn - 1/2 cup
- Frozen peas - 1/2 cup
- Soy sauce, low-sodium - 3 Tbsp
- Sriracha - , for serving
Rice - Make if not done on prep day or for Monday's dinner. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
Shrimp - Defrost, rinse, and dry
Garlic / Red onion / Sausage / Carrots / Ginger / Green onions - Prep as directed
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Mix 1 tbs. (15 ml) of oil with leftover rice. It's easiest to just use your hands for this step
Season shrimp with salt and pepper. Heat 1 tablespoon (15 ml) oil in a large skillet or wok over medium high heat. Add shrimp and cook, stirring often, until pink, firm and cooked through, about 3-4 minutes. Transfer to a plate.
Return pan to heat and add another tablespoon of cooking oil. Add garlic, onion, and chicken sausage to heated oil. Stir often until onions become translucent, about 3-4 minutes.
Add in corn, peas, carrots, and rice. Cook stirring constantly (yes, give your arms a workout!) until heated through, about 1-2 minutes.
Finally add soy sauce and ginger, and gently toss to combine. Toss until heated through, ~2 minutes. Stir in green onions.
Serve drizzled with Sriracha if desired.