Rice‑Vegetable Stir‑Fry with Scampi

Ingredients

• 400 g rice
• 50 g black rice
• Salt
• 1 Garlic clove
• 1 cm ginger
• 3 Tbsp plant oil
• 1 tbsp paprika powder
• 0.5 tsp chili powder
• 400 g pre‑cooked shrimp
• 1 onion
• 1 broccoli head
• 1 can corn
• 1 red bell pepper
• 3 tbsp peanut oil
• 50 ml fish stock
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• light soy sauce (to taste)
• 3 mushrooms
• 1 slice fennel (for garnish)
• herbs (for garnish)
• 50 g sunflower seeds (for topping)
• chili peppers (for topping)

Instructions

1. 1.

   Cook the rice in plenty of salted water according to package instructions, then drain and set aside. Peel the garlic and ginger for the shrimp. Juice the garlic, grate the ginger finely, mix with oil, paprika powder, and chili powder; add the shrimp and marinate for at least 30 minutes.

2. 2.

   Peel and dice the onion. Wash the broccoli, cut into florets, blanch in boiling salted water for 4–5 minutes, drain, shock in ice water, and dry thoroughly. Drain the corn. Clean the bell pepper, wash, halve, remove seeds and membranes, and cube it. Heat oil in a wok, sauté the onion, add the rice, stir briefly, then add the prepared vegetables and heat through. Season with fish stock, fish sauce, oyster sauce, and taste with soy sauce. Add the shrimp, mix well, and let everything cook together until heated through. Meanwhile, clean the mushrooms and finely slice them. Stir in just before serving. Garnish with fennel, herbs, sunflower seeds, and chili peppers.

3. 3.

   Serve hot.