il Fustino Pineapple Balsamic
il Fustino Hollister Ranch Tuscan Blend EVOO
1 onion, diced
2 carrots, peeled and grated
white/brown rice, cooked
2 green onions
In a small bowl, whisk together soy sauce, sesame oil, ginger, il Fustino Pineapple Balsamic, and pepper. Set aside.
Heat a nonstick pan with 1 tablespoon of il Fustino Hollister Ranch Tuscan Blend EVOO and cook shrimp for a few minutes until almost cooked all the way through. Set aside.
Heat remaining il Fustino Hollister Ranch Tuscan Blend EVOO in a large skillet over medium high heat. Add garlic and onion to the skillet, cook until onions have become almost translucent. Stir in carrots, corn and peas. Cook until vegetables are tender.
Stir in rice, cooked shrimp, chopped green onions and soy sauce mixture. Cook until heated all the way through. Stir constantly.