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Vegetable Wok with Shrimp and Rice

Vegetable Wok with Shrimp and Rice

Essen Paradies
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Chinese, Japanese
Calories 216 kcal

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
Keyword asianfood, asianrice, vegetables, wok, Wok cooking
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