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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.8
  • Total Fat: 5.5 g
  • Cholesterol: 138.1 mg
  • Sodium: 547.7 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 20.5 g

View full nutritional breakdown of Shrimp and Vegi Fried Rice calories by ingredient
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Shrimp and Vegi Fried Rice

Submitted by: KITTIEWITCH

Introduction

Simple very yummy fried rice. It can be endlessly customized. Use your favorite mix of veggies, use chicken, beef or pork instead, or even tofu and veggie stock for a vegetarian version. Have fun with it. Simple very yummy fried rice. It can be endlessly customized. Use your favorite mix of veggies, use chicken, beef or pork instead, or even tofu and veggie stock for a vegetarian version. Have fun with it.
Number of Servings: 4

Ingredients

    1 tsp canola or olive oil
    1 small onion cut into strips
    1 stalk of celery cut on diagonal
    5 baby carrots sliced
    1 small red pepper cut into strips
    2-4 cloves of garlic chopped (to your taste)
    1 cup frozen or fresh peas
    10 oz raw shrimp or prawns
    1/2 cup low fat chicken stock
    1/4 tsp Chinese 5 spice powder
    1/4 teaspoon ground ginger or 1 tsp fresh grated ginger
    pinch of black pepper
    2 cups cooked brown rice
    1 tbsp low sodium soy sauce

Directions

Prepare all of your vegetables before you start cooking as it cooks quickly once you start. Preheat a wok or large fry pan. put oil into pan. Add onion, celery and carrots into oil. cook approximately 2 mins stirring constantly until onions are beginning to be translucent. add in red pepper and cook for 1 minute. add in garlic and peas, cook for another minute while stiring. add in prawns and half of the chicken stock. cook until the stock is mostly gone and the prawns are pinking up. season with 5 spice powder, ginger and pepper. add in the rice and stir to warm it. if the rice seems dry you can add the rest of the chicken stock. add in the soy sauce just before serving. stir one last time an serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user KITTIEWITCH.





TAGS:  Fish | Asian | Asian Fish |

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