Ingredients

185 g white rice

475 ml water

0.5 g ground black pepper

0.4 g cayenne pepper

30 ml sesame oil

1 clove pressed/chopped garlic

9 g sesame seeds

455 g peeled medium shrimp

1 sliced red bell pepper

3 sliced green onions

2 g salt

15 g cornstarch

45 ml teriyaki sauce

0.4 g ground ginger

225 g sugar snap peas

180 ml chicken broth

Directions

Bring water to the boil in medium sized saucepan. Add rice and simmer for 20 minutes.

Add shrimp, garlic, black pepper, cayenne pepper, sesame seeds and ginger into a bowl and marinate in the refrigerator for 15 mins.

Heat stir-fry pan/wok and add sesame oil. When oil is hot add green onions and red bell pepper and sauté for 4 mins.

Add teriyaki sauce and peas.

Remove marinated shrimp for refrigerator and add to the pan/wok. Sauté for 4 mins until the shrimps are opaque.

Mix the cornstarch into the chicken broth and add to pan/wok. Bring to the boil and stir. Add salt.

Serve with the rice.