Ingredients
1 ½lbshrimplarge
3cupsbroccoli florets
2tspvegetable oil
1cuporange juice
2tbspsoy sauce
1 ½tbspgranulated sugar
1tspCorn Starch
Salt and pepperto taste
2tbspgreen onionssliced
2tspsesame seeds
2cupsMahatma Jasmine Rice
1tbspgarlicminced
1tbspsesame oil
2tbspsesame seeds
1tspVegetable Oil
salt
Preparation
In a medium pot, place water and salt. Bring the water to a boil, then add Mahatma Jasmine Rice.
Bring the water back to a boil then turn the heat to low, cover the pot and let it simmer for 15 minutes. Remove the cover and fluff the rice with a fork.
While the rice is cooking, heat a large pan over medium-high. Add the broccoli to the pan along with water.
Cook for 3 to 5 minutes or until broccoli is tender.
Season the broccoli with salt and pepper and remove it from the pan. Set aside.
Wipe out the pan with a paper towel and return it to medium-high heat. Add vegetable oil.
Add the shrimp in a single layer and season to taste with salt and pepper.
Cook the shrimp for 2 to 3 minutes per side or until pink and opaque. Remove the shrimp from the pan and set aside.
Wipe out the pan with a paper towel and add the orange juice, soy sauce and sugar. Bring to a boil and cook until the mixture has reduced by half and is starting to turn syrupy.
Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and add the mixture to the pan.
Boil for 1 to 2 minutes or until the sauce has thickened.
Pour the sauce over the shrimp and broccoli and cover with foil to keep warm.
Heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the garlic and cook for 1 minute.
Add the rice, sesame oil, and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste.
Place the rice on a platter and top with the shrimp and broccoli mixture. Garnish with the sliced green onions. Serve immediately.
