Fried brown rice with shrimp and vegetables
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 314, total fat 11 G., saturated fats 1 G., proteins 17 G., carbohydrates 37 G., fiber 3 G., cholesterol 138 mg, sodium 578 mg, sugar 1 G.
Calories 314, total fat 11 G., saturated fats 1 G., proteins 17 G., carbohydrates 37 G., fiber 3 G., cholesterol 138 mg, sodium 578 mg, sugar 1 G.
Leftover cooked rice from last night's dinner is the perfect base for a completely new and delicious dish the whole family will love. Stir-fry the rice with grated carrots, green peas, green onions, and a fried egg, then add separately fried shrimp at the very end. A little soy sauce and sesame oil infuse the fried rice with Asian flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1 large egg, beaten
- 220 g medium shrimp with tails, peeled, deveined
- 0.5 cup chopped watercress
- 1/4 cup grated carrots
- 1/4 cup frozen green peas, thawed
- 1 teaspoon crushed garlic
- 1 teaspoon soy sauce
- 3 cups cold boiled brown rice
- 1 tbsp chopped green onions
- 1 tsp. dark sesame oil
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Cooking the dish according to the recipe:
- Heat a large nonstick frying pan or wok over high heat and add 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan to form a flat egg pancake. Cook for about 10 seconds (the egg will be half-cooked); remove to a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt, and cook, stirring constantly, until cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon vegetable oil, then add the watercress, carrots, green peas, garlic, soy sauce, and 1/4 teaspoon salt. Cook, stirring constantly, until the watercress is wilted and the peas are heated through, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it into an even layer in the pan. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the pan and cook, stirring and breaking the egg to thoroughly distribute the ingredients, about 1 minute. Season with salt, if needed. Sprinkle with green onions, drizzle with sesame oil, and serve.
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