Rice with Shrimp Sauté for Easter


300 g of rice
12 large shrimp, peeled and cleaned
6 Chinese green beans (tiny peas)
2 carrots, sliced
1 onion, julienned
1 red bell pepper, julienned
1 scallion, chopped
2 tbsp olive oil
Salt and pepper


Cook the rice to taste.

Sauté vegetables in a pan with oil.
Add shrimp and cook for 2 minutes.
Add the cooked rice.
Season it with salt and pepper, mix well and serve.

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