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There’s something deeply comforting about a good wok dish. The sizzling pan, the mix of colors, the balance between tender shrimp and crisp vegetables — it’s fast food in the best possible way. This Vegetable Wok with Shrimp and Rice is one of those meals that feels both nourishing and satisfying, without being heavy. It’s perfect for busy evenings when you want something homemade, flavorful, and just a little bit special.
Why You’ll Love This Recipe
- This dish checks a lot of boxes, whether you’re cooking for yourself or serving it to others.
- It’s flexible and forgiving, so you can easily adapt it based on what you have in your fridge.
- It comes together quickly, making it ideal for weeknight dinners when time is short but expectations are high.
- The combination of shrimp, vegetables, and rice creates a complete meal with protein, fiber, and comforting carbs all in one bowl.
- The flavors are layered gently — garlic, sesame oil, soy sauces, and teriyaki work together without overpowering the ingredients.
Ingredient Notes
Each ingredient plays a role, even the quiet ones.
- Sticky rice works beautifully here because it absorbs the sauces and clings to the vegetables, giving every bite flavor.
- Shrimp add a light but satisfying protein and cook quickly, which keeps the whole dish fast.
- Sesame oil brings that unmistakable wok aroma and depth that makes the dish feel restaurant-style.
- Using both light and dark soy sauce creates balance — one for saltiness, one for color and richness.
- Garlic with skin gently perfumes the oil when cooking the shrimp, while pressed garlic gives the vegetables bold flavor later.
- Wok seasoning and chili flakes add warmth and complexity without overwhelming the dish.
How to Cook Vegetable Wok with Shrimp and Rice
Prepare the Rice
- Cook the rice according to the package instructions until tender. Once done, fluff it gently and set it aside so it can dry slightly — this helps it fry better later.
Cook the Shrimp
- Heat olive oil in a pan over medium heat. Add garlic cloves with the skin on and chili flakes, letting them infuse the oil. Add the shrimp and cook until pink and opaque on both sides. Remove the shrimp from the pan and set aside, keeping them warm.
Sauté the Vegetables
- In the same pan or a wok, add sesame oil and pressed garlic. Let the garlic soften gently, then add carrots, zucchini, bell pepper, and spring onions. Cook until the vegetables are tender but still have a pleasant crunch.
Season and Add the Rice
- Sprinkle the wok seasoning over the vegetables and stir well. Add the cooked rice along with teriyaki sauce and both soy sauces. Stir until everything is evenly coated and heated through.
Assemble and Serve
- Spoon the vegetable rice into bowls or plates and top with the cooked shrimp. Garnish with fresh green onions, sesame seeds, or cilantro for a fresh finish.
OTHER FAVOURITE SHRIMP RECIPE:
Chili Garlic Shrimp Pasta with Cherry Tomatoes
Shrimp Rice Bowl with Lamb’s Lettuce
Vegetable Wok with Shrimp and Rice
This Vegetable Wok with Shrimp and Rice is a quick, flavorful weeknight meal packed with colorful veggies, tender shrimp, and perfectly sticky rice. The garlic and chili give it a gentle kick, while the teriyaki and soy sauces add a savory, slightly sweet glaze. It’s easy to make, full of texture, and tastes like a restaurant-style stir-fry right at home. Perfect for when you want something satisfying, fast, and delicious.
Ingredients
- 100 g sticky rice
- 2 tbsp olive oil (for the shrimp)
- 2 tbsp sesame oil (for the vegetables)
- 2 carrots julienned
- 1 bell pepper thinly sliced
- 1 zucchini sliced
- 4 spring onions chopped
- 3 cloves of garlic with skin
- 4 cloves of garlic pressed
- 1 tbsp wok seasoning
- 2 tbsp teriyaki sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 150 g shrimp peeled and deveined
- 1 tsp chili flakes
Instructions
- Prepare the Rice: Cook the rice according to the instructions on the package. Once cooked, set aside.
- Cook the Shrimp: In a pan, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of garlic with the skin on and chili flakes to the pan.Add the shrimp to the pan and cook for 4 minutes on each side until pink and cooked through. Remove the shrimp from the pan and set aside.
- Cook the Vegetables: In the same skillet or wok, add 2 tablespoons sesame oil. Add the pressed garlic and cook for 1-2 minutes. Add the carrots, sliced zucchini, bell pepper, and spring onions to the pan. Sauté for 6-8 minutes until the vegetables are tender yet still crisp.
- Season and Add the Rice: Sprinkle the wok seasoning over the vegetables and stir to combine. Add the cooked rice to the skillet along with the teriyaki sauce, dark soy sauce, and light soy sauce. Stir well to coat the rice and vegetables evenly.
- Serve and Enjoy:Transfer the Vegetable Wok Rice to serving plates or bowls. Decorate each serving with the cooked shrimp. For a beautiful presentation, garnish with chopped green onions, sesame seeds, or cilantro if desired. Serve immediately and enjoy your flavorful meal!
Notes
- You can customize this recipe by adding other vegetables like snap peas, broccoli, or mushrooms.
- Adjust the amount of chili flakes according to your desired level of spiciness.
- Feel free to substitute the shrimp with chicken, tofu, or your protein of choice.
- For a vegetarian version, omit the shrimp and use vegetable broth instead of water to cook the rice for added flavor.
Nutrition
Calories: 216kcalCarbohydrates: 28gProtein: 18.7gFat: 3.8gSaturated Fat: 0.6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 1.8gCholesterol: 113mgSodium: 395mgPotassium: 775mgFiber: 4.4gSugar: 8.3gVitamin A: 738IUVitamin C: 103mgCalcium: 113mgIron: 1.6mg
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