~ adapted from FN ~
In a large, deep skillet, heat 3 tablespoons vegetable oil. Over medium heat, cook to soften 1 chopped small onion with 2 cloves minced garlic and 1/2 teaspoon turmeric.
Add a medium-size tomato, diced carrot, and 1/2 of a diced red bell pepper. Cook until tender and sprinkle with salt and pepper. Add 1 pound shrimp.
Add 1 1/2 cups rice
and 2 cups water. Bring to a boil, turn down and cover. Cook 15 to 20 minutes until tender.
Stir in 1/2 cup frozen peas, 1 tablespoon fresh parsley; season with hot sauce or blackened seasoning or soy sauce. Cover and let stand 5 minutes before serving.
This is good for breakfast sometimes, not the ordinary.
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