Clean, wash and chop the vegetables. Heat 1/2 tsp. oil. Sauté vegetables and rice in it. Add stock, bring to the boil, cover and cook for about 20 minutes
Rinse shrimps and pat dry. Heat 1/2 tsp. oil. Fry the shrimps for about 2 minutes. Season rice with salt, pepper and curry. Fold in the shrimps and sprinkle sesame seeds over them