Shrimp Fried Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 387.4
- Total Fat: 15.8 g
- Cholesterol: 221.0 mg
- Sodium: 636.0 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.5 g
- Protein: 31.2 g
View full nutritional breakdown of Shrimp Fried Rice calories by ingredient
Introduction
Gluten free and dairy free(Note: Due to food allergies in family - Nutrition info does not include the cashews and I substitute beef broth for the liquid aminos / soy sauce) Gluten free and dairy free
(Note: Due to food allergies in family - Nutrition info does not include the cashews and I substitute beef broth for the liquid aminos / soy sauce)
Number of Servings: 4
Ingredients
-
Step 1
4-5 Tbsp olive oil
2 eggs, beaten
2 green onions, thinly sliced into small rounds
2 c. cauliflower rice
Step 2
1 pound small cooked shrimp
1/2 c. frozen peas, thawed
1/2 c. dry roasted cashews
2 c. cooked rice (cold)
2 Tbsp Bragg Liquid Aminos (Lite Soy Sauce)
1/2 tsp salt
Directions
Heat Wok or large frying pan over medium heat.
Add 1Tbsp oil and stir-fry green onions for 30 seconds,
add the beaten eggs and stir, cooking until soft curds form.
Remove from the pan and set aside.
Heat another Tbsp of oil and stir-fry the cauliflower rice until it is soft, about 5 minutes.
Add 1Tbsp of oil as needed, along with the shrimp, peas, and cashews.
Cook for another 2 minutes and remove from the pan.
Heat the remaining 2 Tbsp of oil in the pan and add the rice.
Cook for about 2 minutes or until heated through.
Stir in the soy sauce and shrimp mixture.
Add the eggs and fold in until they are in small pieces.
Season with extra salt and pepper as needed.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIETTECAKE.
Add 1Tbsp oil and stir-fry green onions for 30 seconds,
add the beaten eggs and stir, cooking until soft curds form.
Remove from the pan and set aside.
Heat another Tbsp of oil and stir-fry the cauliflower rice until it is soft, about 5 minutes.
Add 1Tbsp of oil as needed, along with the shrimp, peas, and cashews.
Cook for another 2 minutes and remove from the pan.
Heat the remaining 2 Tbsp of oil in the pan and add the rice.
Cook for about 2 minutes or until heated through.
Stir in the soy sauce and shrimp mixture.
Add the eggs and fold in until they are in small pieces.
Season with extra salt and pepper as needed.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIETTECAKE.
