Shrimp salad with rice and vegetables

Ingredients
16 shrimp, cooked
250 g Riso Scotti Easy Cook Thai Rice
1 small red onion, diced
1 red capsicum, diced
6 fresh parsley stalks
2 tablespoons of lemon juice
1 tablespoon of soy sauce
1 tablespoon peanut oil
2 teaspoons of sesame oil
½ teaspoon of white pepper, ground
½ teaspoon of brown sugar
6 cm cucumber piece, seeds removed and diced
6 cm carrot piece, diced
½ teaspoon of ginger, grated
1 clove of garlic, grated
2 green onions, cut diagonally into pieces
1 tablespoon of fried sesame seeds

Instructions
Prepare the rice according to the instructions on the pack.
Combine in a bowl the rice with the onion, capsicum, cucumber and shrimp.
In a different bowl, mix the peanut oil with the sesame oil, the soy sauce, coriander, green onion, lemon juice, ginger, garlic, white pepper and sugar.
When the sugar has diluted, pour the dressing over the shrimp mixture.
Sprinkle the sesame seeds over the salad and serve.

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