BBQ rice to save time and quickly cook this nourishing dinner. Your family will be amazed.
Servings: 4
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients :
-
4 green onions
-
1 tbsp canola oil
-
4 beaten eggs
-
4 cloves garlic, chopped
-
2 tsp minced ginger
-
1/2 lb medium shrimp
-
1/2 cup diced red peppers
-
1/2 cup grated carrots
-
2 cups long grain brown rice
-
1/4 cup frozen or canned peas
-
1/4 cup frozen or canned corn
-
2 tbsp soy sauce
-
2 tsp from Tex Max BBQ Quebec dry marinade unless you like it really spicy. In that case you can add more.
Preparation
-
Preheat the barbecue to 350°F.
-
Cut the green onions, separating the white part from the green part.
-
Heat half the canola oil in a large wok over indirect heat on the barbecue.
-
Add the eggs one by one then cook, stirring with a spatula for 2 minutes, then transfer to a plate.
-
Heat the remaining oil in the wok.
-
Add the white part of the green onions, garlic and ginger.
-
Cook for about 1 minute.
-
Add the shrimp, red pepper and previously cut carrots.
-
Cook for about 3 minutes or until shrimp are pink and vegetables are slightly softened (I don't know about you but I like my vegetables to have a little crunch).
-
Add the rice (previously cooked, for my part I always have some leftover rice lying around in my freezer), the peas, the corn, the soy sauce and the Tex Max spice from BBQ Québec (a tip I can give you is to add a little taste spice and add more as needed because it is easier to add hot spices than to remove them).
-
Cook for about 2 minutes, stirring constantly.
-
Stir in eggs and remaining green onions.
-
Taste and share with the whole family!
