You can experiment with this recipe by adjusting the relative amounts of shrimp and vegetables. For a healthy meal I prefer using relatively few shrimp (slicing them in half lengthwise) and a lot of vegetables. Sometimes I use fewer fresh vegetables and more shrimp (and then leave the shrimp whole).

The white wine is optional. You can substitute some canned vegetable broth or water.

Put half the olive oil in a heavy frying pan that has a lid (which we will use later). Heat the oil and cook the onion for about a minute before adding the chopped vegetables and then the hot chili sauce.

After a few minutes add the finely chopped fresh garlic, give everything a good stir, and cook for another minute before adding the wine (or broth, or water). Stir again, cover the frying pan, reduce heat and slowly cook for another 5 minutes, stirring occasionally. Add the raw shrimp, stir, cover, and cook for another 5 minutes (stirring occasionally to make sure the shrimp get cooked).

If you use pre-cooked shrimp (not really recommended) then delay adding the defrosted cooked shrimp for a few minutes. You don't want to overcook already cooked shrimp.

Uncover the pan and add the cooked rice. Keeping the heat low, stir the ingredients together and cook for another few minutes. Finally, add the remaining olive oil, stir well, turn off the heat, cover the pan and let everything sit for a few minutes before serving.

You can also serve the shrimp and vegetables on top of the cooked rice instead of mixing in the rice at the end of cooking the shrimp and vegetables.

I like to keep frozen raw shrimp in the freezer. This recipe works well when I have vegetables need to use up. This recipe also works well when I have left over cooked rice to use up.

If I have leftovers for this recipe I like to make another meal by heating lightly in the microwave and adding some sour cream before eating. The sour cream adds a great flavor and makes leftovers taste different.