Shrimp & Rice Stir Fry
Submitted by merry widow
Low-fat shrimp and rice stir-fry with carrots, mushrooms, onions, garlic, and soy sauce. A lean, filling weeknight dinner that comes together in under 25 minutes.
YIELD
4 ServingsPREP
20 minCOOK
4 minREADY
24 minWhen you want a filling dinner without the guilt, this stir-fry has your back.
Cooked shrimp, carrots, button mushrooms, and onions all come together in a wok with garlic, soy sauce, and a touch of vegetable soup powder for extra savory depth. Toss it with cooked rice and you’ve got a complete meal that’s low in fat but big on satisfaction.
The whole thing takes less than 25 minutes, making it a go-to for busy weeknights when takeout is tempting but you want to eat a little smarter.
Kitchen Tips
- Drain excess liquid before adding rice. Shrimp release a lot of water when reheated. Pour off the extra so your rice stays fluffy, not mushy.
- Use day-old rice. Just like fried rice, pre-cooked and chilled rice holds its shape better in the wok.
- Cut the carrots small. Chopped small, they cook through quickly and stay crisp-tender alongside the mushrooms.
Ingredients
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
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