Rice bowl with shrimp in sweet and sour sauce
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 365, total fat 13 G., saturated fats 1 G., proteins 27 G., carbohydrates 36 G., fiber 1 G., cholesterol 183 mg, sodium 611 mg, sugar 4 G.
Calories 365, total fat 13 G., saturated fats 1 G., proteins 27 G., carbohydrates 36 G., fiber 1 G., cholesterol 183 mg, sodium 611 mg, sugar 4 G.
This Asian bowl recipe saves time by using a pre-made salad kit, which includes chopped vegetables, dressing, and a crunchy topping. It's also a great way to use up leftover rice from last night's dinner.
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:
- 1 salad set (350-380 g) with sesame dressing
- 2 tbsp. ketchup
- 1 teaspoon garlic chili sauce
- 4 tsp vegetable oil
- 1.5 cups boiled long-grain rice, cooled
- 1 tsp. dark sesame oil
- 220 g large shrimp, peeled and deveined
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Recipes with similar ingredients: long-grain rice, shrimps, garlic sauce, salad mix, sesame oil
Cooking the dish according to the recipe:
- In a small bowl, combine the salad dressing with the ketchup and garlic sauce; set aside.
- Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the salad greens and cook, stirring, until they begin to soften, about 30 seconds.
- Add the rice, breaking up any clumps with a spatula, then add the sesame oil. Cook, stirring, until the rice is heated through, 2-3 minutes. Season with salt and pepper to taste. Divide into two bowls and keep warm.
- Wipe out the skillet. Add the remaining 2 teaspoons of vegetable oil and heat over medium-high heat. Add the shrimp in a single layer, season with salt and pepper. Cook until lightly browned but not fully cooked through, about 1 minute per side.
- Add the dressing mixture and cook, stirring, until the shrimp are cooked through, about 30 seconds, thinning with water if necessary.
- Place the shrimp on the rice and sprinkle with the salad toppings.
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