Shrimp and Vegetable Fried Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp sesame oil6 cloves of garlic, minced1/2 c chopped celery1/2 c chopped carrots1/2 c frozen peas, thawed1 medium onion, diced5 cups cooked jasmine rice (brown)4 - 6 tbsp soy sauce (depending on preference)18 medium cooked shrimp
1. Heat 3 tbsp of Sesame Oil in a wok on Medium heat.
2. Add 6 cloves of minced garlic to the hot oil and cook for 1-2 minutes.
3. Add your chopped celery, carrots, onions and peas to the oil, let cook until tender 3 - 5 minutes.
4. Add about 5 cups of brown jasmine rice (best if leftover and refrigerated from nite before)
5. Add 4 - 6 tbsp on soy sauce to taste, stirring often so the rice doesn't burn or stick to bottom of the pan. Cook for 10 minutes.
6. Add pre-cooked shrimp, and stir until they are warmed up, about 3- 4 minutes.
7. Serve and enjoy.
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MJS1979.
2. Add 6 cloves of minced garlic to the hot oil and cook for 1-2 minutes.
3. Add your chopped celery, carrots, onions and peas to the oil, let cook until tender 3 - 5 minutes.
4. Add about 5 cups of brown jasmine rice (best if leftover and refrigerated from nite before)
5. Add 4 - 6 tbsp on soy sauce to taste, stirring often so the rice doesn't burn or stick to bottom of the pan. Cook for 10 minutes.
6. Add pre-cooked shrimp, and stir until they are warmed up, about 3- 4 minutes.
7. Serve and enjoy.
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MJS1979.
Nutritional Info Amount Per Serving
- Calories: 207.8
- Total Fat: 6.9 g
- Cholesterol: 32.2 mg
- Sodium: 736.3 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.6 g
- Protein: 8.1 g
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