Cook rice according to package directions, and cool.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 2 minutes. Add peas, curry, and salt, and stir-fry 1 minute. Stir in rice, and stir-fry 1 minute or until thoroughly heated. Sprinkle with cilantro and sesame oil.
I have kept my 1999 issue of Cooking Light for this recipe alone! It never disappoints and I like to use leftover rice instead of instant. This recipe is fast, easy and leftovers are excellent the next day. Definitely a recipe to keep on hand in a pinch.
FABULOUS. Quick and easy. I used bulk jasmine rice from my co-op and cooked it in about 25 minutes. Really like a "fried rice" but in a healthy way! My one addition: I added a little white wine to garlic/oil when cooking the shrimp. Just gave it a little more "full body" flavor. My husband is not a rice eater and he loved this. I even got a high-five!
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