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Shrimp & Rice Stir Fry

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Submitted by merry widow

YIELD

4 Servings

PREP

20 min

COOK

4 min

READY

24 min

Ingredients

1 453.6
POUND G SHRIMP, COOKED
2 473
CUPS ML RICE, COOKED
1 5
TEASPOON ML SOUP, VEGETABLE, MIX
powder *
1 237
CUP ML CARROTS
chopped
1 1
MEDIUM MEDIUM ONIONS
quartered
7 7
MEDIUM MEDIUM MUSHROOMS, BUTTON
sliced
½ 118
CUP ML WATER
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
low sodium
2 2
CLOVES 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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 248 6% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 820mg 34%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 55g
Vitamin A 113% Vitamin C 11%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

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