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Shrimp and Rice Stir Fry

 

23

Yield

4

Servings

Prep

20

min

Cook

4

min

Ready

24

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

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
*

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

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 2486% of calories 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?

 

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