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Chinese Shrimp And Rice

  Onion 2 Tablespoon, chopped
  Canned shrimp 9 Ounce (2 Can, Undrained)
  Uncooked instant rice 2 Cup (32 tbs)
  Vegetable oil 2 Tablespoon
  Eggs 2
  Beef bouillon cubes 2
  Boiling water 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce (1 Can, Undrained)
  Canned green peas 16 Ounce (1 Can, Undrained)

Sauté onion, shrimp, and rice in oil in medium skillet until onion is cooked, but not browned; remove from heat.
Scramble eggs and cut into small strips; add eggs to sautéed mixture.
Dissolve bouillon cubes in boiling water.
Bring bouillon, mushrooms, pea

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2367 Calories from Fat 413

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 427.6 mg142.5%

Sodium 1974.3 mg82.3%

Total Carbohydrates 367 g122.4%

Dietary Fiber 27.5 g110%

Sugars 20.9 g

Protein 121 g242%

Vitamin A 58.1% Vitamin C 76.3%

Calcium 32.6% Iron 81.1%

*Based on a 2000 Calorie diet

Chinese Shrimp And Rice Recipe