SHRIMP FRIED RICE

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SHRIMP FRIED RICE

Yield: 2

Author: ROOT Mindful Nutrition

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

I created this recipe while making shrimp gyozas. I wanted a quick way to use the leftover filling of my gyoza. So I dropped it in a pan, and added a cup of cooked brown jasmin rice I had leftover.it was an absolute hit with the whole family, so now I make it in 5 min whenever I have rice leftover! You should try it too:-)Note: it works with chicken too!

Ingredients

• 1 1/2 cups cooked brown jasmine rice (or any other rice)
• 1 cup raw shrimp (peeled, finely chopped)
• 1 cup mixed cabbage & carrot (finely chopped)
• 2 spring onions (finely chopped)
• 2 Tbsp coconut aminos (tamari or soya sauce)
• 1 Tbsp toasted sesame oil
• 1/2 tbsp cooking wine
• 1/2 tbsp minced ginger
• (optional : 1 pinch of sea salt)
• (for serving: a drizzle of lemon or lime juice and fresh cilantro!)

Instructions

1. combine all ingredients (except cooked rice) into a mixing bowl.
2. heat up a pan, and cook this mixture on high for 3 minutes until the shrimp are half cooked.
3. add the rice to the pan and cook for another 3 minutes until the bottom becomes crispy.
4. add a drizzle of lemon or lime juice, taste and adjust with sea salt if needed. serve with fresh cilantro!

Nutrition Facts

Calories

686.32

Fat (grams)

12.09

Sat. Fat (grams)

1.93

Carbs (grams)

114.44

Fiber (grams)

6.05

Net carbs

108.37

Sugar (grams)

1.46

Protein (grams)

27.49

Sodium (milligrams)

853.39

Cholesterol (grams)

149.05

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