EatSmarter exclusive recipe

Shrimp Fried Ricewith Vegetables and Cashews

Shrimp Fried Rice - Shrimp Fried Rice - As delicious as the classic version
Shrimp Fried Rice - As delicious as the classic version

(0)

Calories:378 kcal
Difficulty:easy
Preparation:20 min
Ready in:30 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories378 kcal(19%)
Protein18 g(36%)
Fat17 g(21%)
Carbohydrates36 g(14%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe development: EAT SMARTER

Ingredients

For servings

3 ouncesBrown rice
Salt
2Carrots (about 150 grams)
1yellow Bell pepper
1 ounceCashews
4 sprigsCilantro
1 pieceGinger root (about 30 grams)
2 ouncesMung bean Sprouts
2Garlic clove
1Lime
1Egg
1 teaspoonSoy sauce
1 ½ tablespoonsVegetable oil
3 ouncesPrawns (peeled and cooked)
Pepper
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Kitchen Utensils

1 Non-stick pan, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Forks, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Small pot, 1 Garlic press

Directions

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1 In a small pot, cook rice in salted water according to package directions until tender. Meanwhile, peel the carrots.
2 Cut bell pepper into quarters, remove seeds, rinse and pat dry. Chop cashews. Rinse cilantro and shake dry.
3 Cut carrots and bell pepper into thin strips.
4 Peel and finely grate ginger root. Peel and press garlic cloves through a garlic press. Rinse mung bean sprouts in cold water and drain.
5 Rinse limes in hot water, wipe dry and cut into wedges. Whisk egg and soy sauce in a bowl.
6 Heat 1 tablespoon oil in a nonstick skillet, pour in egg mixture and cook until set. Remove omelet and cut into strips. Wipe out the skillet. 
7 Heat remaining oil in the skillet. Add garlic, ginger, bell pepper and carrot and cook until softened, 2-3 minutes, turning frequently.
8 Drain rice and add to skillet along with bean sprouts and cook, stirring, until evenly distributed, 2-3 minutes.
9 Mix shrimp and egg into rice and cook until heated through. Season with salt and pepper. Chop cilantro and sprinkle with cashews over the rice, garnish with lime wedges and serve.
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