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EatSmarter exclusive recipe

Shrimp Fried Rice

with Vegetables and Cashews
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Shrimp Fried Rice

Shrimp Fried Rice - As delicious as the classic version

Difficulty:
very easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
378
calories
Calories
0
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Ingredients

for
2
servings
3 ounces
2
Carrots (about 150 grams)
1
1 ounce
4 sprigs
1 piece
Ginger root (about 30 grams)
2 ounces
2
1
1
1 teaspoon
1 ½ tablespoons
3 ounces
Prawns (peeled and cooked)
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Preparation

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

Preparation steps

1.
Shrimp Fried Rice preparation step 1

In a small pot, cook rice in salted water according to package directions until tender. Meanwhile, peel the carrots.

2.
Shrimp Fried Rice preparation step 2

Cut bell pepper into quarters, remove seeds, rinse and pat dry. Chop cashews. Rinse cilantro and shake dry.

3.
Shrimp Fried Rice preparation step 3

Cut carrots and bell pepper into thin strips.

4.
Shrimp Fried Rice preparation step 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.
Shrimp Fried Rice preparation step 5

Rinse limes in hot water, wipe dry and cut into wedges. Whisk egg and soy sauce in a bowl.

6.
Shrimp Fried Rice preparation step 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.
Shrimp Fried Rice preparation step 7

Heat remaining oil in the skillet. Add garlic, ginger, bell pepper and carrot and cook until softened, 2-3 minutes, turning frequently.

8.
Shrimp Fried Rice preparation step 8

Drain rice and add to skillet along with bean sprouts and cook, stirring, until evenly distributed, 2-3 minutes.

9.
Shrimp Fried Rice preparation step 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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein18 g(18 %)
Fat17 g(15 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A1.4 mg(175 %)
Vitamin D1.2 μg(6 %)
Vitamin E7.5 mg(63 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.6 mg(43 %)
Folate70 μg(23 %)
Pantothenic acid1.6 mg(27 %)
Biotin17.7 μg(39 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C93 mg(98 %)
Potassium676 mg(17 %)
Calcium126 mg(13 %)
Magnesium154 mg(51 %)
Iron5.5 mg(37 %)
Iodine54 μg(27 %)
Zinc2.9 mg(36 %)
Saturated fatty acids3 g
Uric acid144 mg
Cholesterol173 mg
Development of this recipe:
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