1 1/2 cup instant rice
1 box frozen Szechuan vegetables, thawed
1 pound shrimp, cleaned and deveined
3 cloves garlic, minced
2 tablespoons lemon juice
Prepared instant rice according to package directions, using 1 1/2 cups water, 1/2 tsp salt, and 2 tsp olive oil. After rice is done, drain off any excess liquid. Stir in vegetables with their sauce and microwave to heat through.
Next, heat 1 tablespoon olive oil in nonstick skillet over medium high heat. Add shrimp and cook a minute or two, stirring constantly, then add garlic and black pepper to taste. Cook, stirring until shrimp is pink, about 3 minutes. Stir shrimp and lemon juice into rice mixture. Enjoy!