Fried Rice with Shrimp

1 Reviews
100% would make this recipe again

This super easy recipe is a good way to initiate teenagers to cook.

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Preparation : 15 min Cooking : 15 min
390 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

2/3 cup rice, long grain 120 g
2/3 cup green/snap beans 60 g
1/4 cup frozen peas 30 g
1 eggs size large, beaten
1 1/2 tbsp canola oil 23 mL
20 shrimp, small 110 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 scallion, green tops, green tops only, finely chopped

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the rice. Prepare the green beans: trim the ends. Place them in a steamer basket or in a pot of salted water to either boil or steam for about 15 min. Let them cool down about 10 min or longer, so they won't be so hot to handle. Coarsely dice them into bite-size pieces and set aside. Cook the peas, still frozen, by plunging them 3-4 min in a small pot of boiling salted water. Drain them, then set aside. In a small bowl, beat the egg, then set aside.
  2. Heat half of the oil in a skillet over medium heat. When the oil is hot, stir the shrimp. Cook, with some stirring, until the shrimp lose its gray colour and turn pink, 3-4 min. Remove from the pan, using a slotted spoon, and transfer to a plate.
  3. Add the rice then stir-fry 2 min, breaking up the rice with a wooden spoon.
  4. Make a well in the rice, exposing the bottom of the skillet. Add the remaining oil then stir in the egg. Immediately stir-fry to incorporate the egg throughout the rice, until the egg is almost cooked through, 1-2 min. Put the shrimp back into the skillet. Stir in the peas and green beans, season with salt, and pepper then stir-fry 1-2 min until it is heated through.
  5. Sprinkle with green onion tops and serve on the warmed dishes.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

390

Fat

11 g

17 %

Saturated 1.6 g
+ Trans 0.2 g

9 %

Cholesterol

200 mg

Sodium

170 mg

7 %

Carbohydrate

50 g

17 %

Fibre

2 g

9 %

Sugars

2 g

Net Carbs

48 g

Protein

20 g

Vitamin A

21 %

Vitamin C

15 %

Calcium

7 %

Iron

21 %

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese, Niacin, Selenium, Vitamin B12, Vitamin E
Good source of  :
Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B6, Vitamin K, Zinc
Source of  :
Calcium, Copper, Fibre, Omega-3, Potassium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables ½
Meat and Alternatives 2
Fats 1 ½

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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