Ingredients

• rice (uncooked) - 1 cup (185g)
• olive oil - 2 tbsp.
• carrot - 1 (peeled
• sliced) -
• pepper - 1 (chopped)
• small onion - 1 (sliced)
• garlic cloves - 3 (sliced)
• small zucchini - 1 (sliced)
• ginger - 1 ½ tbsp. (grated)
• chili flakes - pinch
• shrimps - 9 oz. (250g)
• soy sauce - 2 tbsp.
• potato flour - 1 tsp.
• water - ⅔ cup (160ml)

Preparation Instructions

1. Cook the rice according to the instructions on the packaging.

2. In a wok (or large frying pan), heat 1 tbsp. of oil. Sauté the carrots, peppers and garlic for 3 minutes. Then add zucchini and continuously stir for about 5 minutes. Add ginger and season with salt and chili.

3. Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another minute.

4. Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1 minute stirring frequently. Serve with cooked rice.