Recipe for Rice With Shrimps and Vegetables


3 tbsp. cooking oil
3/4 cup onions, finely chopped
2 cups rice, (preferably long-grain), washed
2 pieces MAGGI Shrimp Broth Cube, dissolved in
3 cups water
1 tsp. curry powder
1/2 kg. medium shrimps ( preferably tiger prawns ), peeled and deveined
1/4 cup frozen peas
2 tbsps MAGGI Savor


1. Heat 2 tbsp. oil and saute onions until limp.

2. Stir in the next 3 ingredients. Cook over low fire until the grains have absorbed the broth and have swollen, for about 15 minutes.

3. In the remaining cooking oil, stir-fry shrimps and frozen peas.

4. Season with MAGGI Savor. Use as garnish to curried rice.

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