Shrimp Fried Rice with Brown Rice Asian
|Shrimp||1⁄2 Pound, peeled, deveined (small or medium sized)|
|Cooked brown rice||1 1⁄4 Cup (20 tbs)|
|Carrot||1 Medium, chopped finely|
|Red bell pepper||1 Small, seeded, thinly sliced|
|Bean sprouts||2 Cup (32 tbs)|
|Snow peas||2 Cup (32 tbs)|
|Scallions||2 Medium, diced|
|Ginger||1 Inch, peeled, diced|
|Garlic||3 Clove (15 gm), minced|
|Soy sauce||3 Tablespoon|
|Peanut oil/Sesame oil||2 Teaspoon|
|Salt and pepper||To Taste|
1. In a pot bring water to boil. Put in the snow peas and cook for 1 minute. Transfer immediately into cold water. Drain and set aside.
2. In a pan heat 1 teaspoon of peanut oil on medium heat. Add the garlic and sauté for a few seconds or till it turns fragrant. Put in the shrimp and cook till it curls and turns pink. Transfer into a bowl. Set aside.
3. In the same pan heat 1 teaspoon of peanut oil. Put in the carrot and sauté for few seconds. Add the bean sprouts, red bell peppers, ginger, snow peas and sauté well after each addition.
4. Add the shrimps and stir again till combined. Put in the rice and pour the soy sauce. Stir well till the rice and vegetables are well combined with the sauce. Season with the salt and pepper. Stir again to combine all. Turn off the heat. Sprinkle the scallions and mix well.
5. In a serving plate, serve the rice hot as a complete meal.
If cooking brown rice on stove top, then soak it overnight.
Calories 231 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 0.79 g3.9%
Trans Fat 0 g
Cholesterol 86.2 mg28.7%
Sodium 818.8 mg34.1%
Total Carbohydrates 30 g10.1%
Dietary Fiber 5.7 g22.6%
Sugars 7.9 g
Protein 18 g36.8%
Vitamin A 92.5% Vitamin C 169.2%
Calcium 10% Iron 24.8%
*Based on a 2000 Calorie diet