Shrimp & Rice Stir Fry
Yield
4 ServingsPrep
20 minCook
4 minReady
24 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp, cooked
|
|
| 2 | cups |
rice, cooked
|
|
| 1 | teaspoon |
soup, vegetable, mix
powder |
* |
| 1 | cup |
carrots
chopped |
|
| 1 | medium |
onions
quartered |
|
| 7 | medium |
mushrooms, button
sliced |
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
soy sauce, tamari
low sodium |
|
| 2 | Cloves |
garlic
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp, cooked
|
|
| 473 | ml |
rice, cooked
|
|
| 5 | ml |
soup, vegetable, mix
powder |
* |
| 237 | ml |
carrots
chopped |
|
| 1 | medium |
onions
quartered |
|
| 7 | medium |
mushrooms, button
sliced |
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
soy sauce, tamari
low sodium |
|
| 2 | Cloves |
garlic
crushed |
*
|
Directions
In wok heat water, vegetable soup mix powder and garlic.
Add chopped carrot and cook until tender - crispy.
Add onions and mushrooms.
Cook about 4 min. Add shrimp and heat through.
Add cooked rice and soy sauce. Heat through and serve.
NOTES : If there seems to be a lot of liquid in the pan after adding the shrimp them drain most of it off before adding the rice and soy sauce.
Per Serving Calories - 489.
5 Total Fat - 2.8 5.2%CFF
