Rice With Shrimps and Vegetables
Ingredients
3 tbsp. cooking oil
3/4 cup onions, finely chopped
2 cups rice, (preferably long-grain), washed
2 pieces MAGGI Shrimp Broth Cube, dissolved in
3 cups water
1 tsp. curry powder
1/2 kg. medium shrimps ( preferably tiger prawns ), peeled and deveined
1/4 cup frozen peas
2 tbsps MAGGI Savor
Instructions
1. Heat 2 tbsp. oil and saute onions until limp.
2. Stir in the next 3 ingredients. Cook over low fire until the grains have absorbed the broth and have swollen, for about 15 minutes.
3. In the remaining cooking oil, stir-fry shrimps and frozen peas.
4. Season with MAGGI Savor. Use as garnish to curried rice.
