Rice with Shrimp Sauté for Easter
- 300 g of rice
- 12 large shrimp, peeled and cleaned
- 6 Chinese green beans (tiny peas)
- 2 carrots, sliced
- 1 onion, julienned
- 1 red bell pepper, julienned
- 1 scallion, chopped
- 2 tbsp olive oil
- Salt and pepper
Cook the rice to taste.
Sauté vegetables in a pan with oil.
Add shrimp and cook for 2 minutes.
Add the cooked rice.
Season it with salt and pepper, mix well and serve.