Tex-Mex Stir Fry

2 tbsp. vegetable oil
1½ cups broccoli flowerettes
2 carrots, thinly slice diagonally
1 red bell pepper, thinly sliced
½ cup thinly sliced celery
1 lb. medium shrimp, peeled and deveined or thinly sliced boneless chicken or pork
1/3 cup Lawry’s® Fajitas Skillet Sauce
2 tbsp. brown sugar
1 tsp. ginger
1 tsp. dry mustard
3 cups chilled, cooked rice
2 tsp. chopped fresh cilantro, optional
Sliced almonds, lightly toasted, optional

In large skillet, or wok, heat 1 tbsp. oil; add broccoli, carrots, bell pepper
and celery. Stir fry 3 minutes. Remove; set aside.

Add remaining 1 tbsp. oil to the same skillet; stir fry shrimp 3 minutes.
Return vegetables to skillet. Pour Fajita Skillet Sauce, brown sugar,
ginger, and mustard. Cook 2 minutes longer, tossing gently to blend.
Cover and set aside.

In hot skillet, place chilled rice. Stir fry over high heat 3 to 5 minutes or
until slightly crisp and browned. Stir in cilantro, if desired for extra
flavor. Serve shrimp and vegetable over ice. Sprinkle with almonds, if
desired

6 servings