This rice recipe packs outstanding flavors while also being kind to your food budget.  The healthy qualities of the shrimp combined with juicy Mandarin oranges and tangy Thai chili sauce make this one of our all time favorite Chinese food recipes!

1 11-ounce can mandarin oranges, drained, juice reserved

Water

1 tablespoon vegetable oil, divided

1 teaspoon salt

1 cup U.S. jasmine or long grain white rice

2 tablespoons bottled Thai sweet chili sauce plus additional for topping

1 pound medium shrimp, peeled and deveined

12 whole large leaves, bibb or iceberg lettuce

1 cup matchstick cut or shredded carrot

1. Combine reserved mandarin orange juice with enough water to equal 2 cups liquid.

2. Bring juice mixture, 1 teaspoon oil and salt to boil in medium saucepan over medium-high heat.

3. Stir in rice; cover and reduce heat to simmer. Cook 15 minutes or until liquid is absorbed.

4. Stir mandarin oranges and sweet chili sauce into cooked rice.

5. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat.

6. Add shrimp and sauté just until cooked through, about 4-5 minutes.

7. Arrange lettuce leaves on large platter.

8. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle additional sauce on top.

Recipe and photo courtesy of USA Rice Federation, Copyright © 2009.

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