Spicy Peanut Shrimp Stir-Fry with Broccoli, Carrot & Rice

Directions

1. Rinse the rice under cold water using a colander, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. When the liquid boils, give it a quick stir, cover the pan, and reduce to a simmer until the rice absorbs the water, about 15–18 minutes. Keep it off the heat and let it stand, still covered, for 5 minutes.
3. In a medium bowl, mix together the peanut sauce, a splash of water, and chili-garlic sauce until smooth; set the sauce aside.
4. If using frozen shrimp, thaw under cold running water and pat dry; if using fresh shrimp, simply pat dry.
5. Preheat a nonstick skillet over medium-high heat.
6. Add virgin coconut oil to the skillet, then cook the shrimp until just pink and opaque, 2–3 minutes. Transfer the shrimp to the sauce mixture and set aside.
7. Peel and slice the red onion; mince the garlic.
8. Return the skillet to medium-high heat, add more oil, and sauté the onion, garlic, broccoli, and shredded carrots with a pinch of salt and pepper until the broccoli is fork-tender, about 4–5 minutes.
9. Return the shrimp and sauce to the skillet and cook, stirring occasionally, until everything is warmed through, 1–2 minutes more. Remove from heat.
10. Roughly chop the roasted peanuts.
11. To serve, divide the rice between bowls and top with the shrimp and vegetables, finishing with the chopped peanuts.