While cooking the rice (white jasmine…brown is so much better for you but I didn’t have any), I started to steam some broccoli, chop some garlic and green onions and heat about 1/2 a tablespoon of olive oil over the stove.

Once the olive oil was nice and warm I added the garlic and green onions. While those were cooking I quickly marinated some shrimp in a lovely concoction of these two salad dressings. (I don’t measure out my ingredients but I’d say I used about a tablespoon of both).

I added the shrimp to the pan and then added the snap peas. I like my snap peas crunchy so I only cooked them a few minutes.

Pile your plate with some rice, top it with the shrimp, snap pea mixture, add the broccoli to the side and you are good to go.

Bon Appetite! (or however they say it in Asia!)