Stir Fry with Rice & Shrimp

Makes enough for dinner for 2, plus left-overs.


  • 1 Tbsp corn starch
  • 1.5 tsp minced garlic
  • 2 tsp ginger paste (divided)
  • 1/4 cup olive oil, divided
  • 1 bag (14 oz) Birds Eye Recipe Ready Tricolor Pepper & Onion Blend (frozen)
  • 1 handful baby carrots, julienne cut
  • any additional stir-fry veggies that you want to add
  • 2 Tbsp soy sauce
  • 2.5 Tbsp water
  • 1/2 tsp salt
  • Rice
  • Optional: Cooked shrimp (we keep this separate from the stir fry, so that the stir fry left overs keep longer in the fridge).


  1. Cook rice, as per directions, in rice cooker.
  2. In large bowl, combine corn starch, 1 tsp ginger and 2 Tbsp olive oil.  Mix until cornstarch is dissolved.  Mix in vegetables, tossing to coat.
  3. Heat remaining 2 Tbsp oil in a large skillet or wok over medium heat.  Cook vegetables in oil for a few minutes, stirring constantly to prevent burning.  (I added carrots first for 2-3 minutes, then frozen veggies).  Once veggies are warmed, stir in soy sauce, water, salt, and remaining ginger.  Cook until vegetables are tender but still crisp.
  4. If including shrimp: Remove veggies and cook shrimp in pan until just done.
  5. Serve over rice.

BUDGET: under $5.00 unless include shrimp – then add around $10 for pound of shrimp.

  • Rice: On sale, with $1.00/1 MQ = $FREE
  • Birds Eye Veggies: BOGO with $1.00/1 MQ and $1.00/2 Publix Q = $FREE
  • Ginger Paste: approx $4 – will last for several batches
  • Everything else I typically have stocked

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