Dinner: Shrimp Stirfry

Shrimp Stirfry 

1 c. white basmati rice
1 c. brown basmati rice
3 c. water
1 tsp. avocado oil
¼ tsp. salt
2 garlic cloves
1 tsp. chopped ginger
½ tsp. red curry paste
¼ c. avocado oil
1 carrot, julienned
1 purple onion, sliced
½ green pepper, sliced
½ yellow pepper, sliced
¼ pineapple, chopped
1 small head of broccoli, chopped into florets
1 lb. wild cooked shrimp
½ c. mung bean sprouts

1. Rinse basmati rice 1-2 times in a strainer.
2. Add rice to remaining ingredients in a medium pot on high heat. Bring to a boil.
3. Let water boil until the water level is just under the rice.
4. Cover. Reduce heat to low and simmer for 15-20 mins. Fluff with a fork.
5. Meanwhile, sauté chopped garlic and ginger in oil in a large wok on medium heat. (Avocado oil is great for high heat situations since it won't lose its nutrients like olive oil does in cooking.) 

5. Add carrots and cook, stirring occasionally, for about five minutes.
6. Add onions, peppers, and pineapple. Sauté for a few minutes until peppers are tender and onion is mostly cooked.
7. Add broccoli florets and cook for a couple of minutes until tender.
8. Add cooked shrimp just to heat it. (Do not overcook previously-cooked shrimp because they will become tough and taste weird.)
9. Turn off heat and add in bean sprouts.
10. Serve stirfry on bed of rice. 

I was pretty impressed that this tasted as good as it did considering there was no sauce! I also loved how colourful it is. Not only does it look nice, but different coloured vegetables provide different nutrients, so it's nice to get a variety.