Fried rice with shrimp and egg white

Votes: 1

How to Make - Shrimp and Egg White Fried Rice

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 363, total fat 8 G., saturated fats 1 G., proteins 32 G., carbohydrates 37 G., fiber 2 G., cholesterol 278 mg, sodium 520 mg, sugar 4 G.

This fried rice recipe uses cooking spray and egg whites to minimize calories and fat. With shrimp, carrots, snap peas, and red onion, the fried rice, even with minimal fat, is delicious and moist.

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.

Ingredients for the recipe:

1.5 cups jasmine rice
Half a cinnamon stick
450 g large shrimp, peeled, deveined and cut in half lengthwise
4 cm fresh ginger root, peeled and cut into thin strips (about 1/4 cup)
2 tbsp. l. dry sake
1 tbsp. l. rice vinegar
1/4 tsp red pepper flakes
Cooking spray
2 large eggs
Whites of 2 large eggs
1 cup snow peas, halved
2 carrots, thinly sliced diagonally
2 cloves garlic, thinly sliced
1 small red onion, thinly sliced into half rings
1 tbsp. vegetable oil
2 tablespoons lightly salted soy sauce
2 green onions, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: jasmine rice, shrimps, ginger root, sugar snap peas, carrot, eggs, red onion, soy sauce, rice vinegar, sake, cinnamon

Cooking the dish according to the recipe:

Cook the rice according to package directions, adding a cinnamon stick to the water. Fluff the rice with a fork, discard the cinnamon stick, and set aside to cool.
In a medium bowl, combine the shrimp with half the ginger, 1 tablespoon sake, vinegar, and ground pepper. Let marinate for 10–15 minutes. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add the shrimp along with the marinade and cook, stirring, until opaque, 2 minutes. Transfer to a large plate and set aside.

Spray the same skillet with cooking spray and return it to medium-high heat. Lightly beat the eggs and egg whites and add them to the skillet. Cook until the eggs are set, breaking them up with a spatula, and transfer to the same plate as the shrimp.
Return the pan to medium-high heat, spray with cooking spray, and add the peas, carrots, garlic, onion, and remaining ginger. Cook, stirring, until crisp-tender, 5 minutes. Transfer to the plate with the shrimp and eggs.
Return the pan to medium-high heat and add vegetable oil. Add the cooled rice. Mix with oil and spread it into a thick layer. Fry without stirring until the bottom of the rice is golden brown and crispy. Stir the rice and spread it into a thick layer again. Repeat the process until the rice is well-fried and golden brown, stopping frying if the rice seems dry. Return the shrimp, eggs, and vegetables to the pan along with the remaining 1 tablespoon of sake and soy sauce and mix well. Remove from heat and garnish with chopped green onions.

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