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Shrimp Fried Rice

Creamy, warming and super-easy to put together. That’s how this stew really is. It has a certain Asian touch, especially because of the rice, soy sauce, and shrimp. Add scrambled eggs and some more vegetable goodies and create an irresistible assortment of flavors, just ready to be enjoyed.
Creamy, warming and super-easy to put together. That’s how this stew really is. It has a certain Asian touch, especially because of the rice, soy sauce, and shrimp. Add scrambled eggs and some more vegetable goodies and create an irresistible assortment of flavors, just ready to be enjoyed.

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Ingredients

For the shrimp:
5 ounces of shrimp
salt
pepper
1 teaspoon cornstarch
1 teaspoon vegetable oil
For the scrambled eggs:
1 teaspoon vegetable oil
4 eggs, whisked
For the stew:
1 teaspoon vegetable oil
1 spring onion, chopped
2 ounces of baby carrots
3 ounces of frozen peas
7 ounces of cooked rice
salt
pepper
1 teaspoon soy sauce

Ingredients

  • For the shrimp:

  • For the scrambled eggs:

  • For the stew:

Steps

1
Done

For the shrimp: Add the shrimp and cornstarch to a bowl, season with salt and pepper, and mix using your hand.

2
Done

Heat the vegetable oil in a skillet over low-medium heat and add the shrimp. Cook and stir until pinkish-brown and opaque, or for 4 - 5 minutes. Set aside.

3
Done

For the scrambled eggs: Heat the oil in a skillet over medium heat and add the whisked eggs. Cook, pull and fold the eggs across the skillet until thickened. Set aside.

4
Done

For the stew: Heat the oil in a skillet over low heat. Add the spring onion, baby carrots, peas, and cooked rice. Stir them in.

5
Done

Season with salt and pepper and add the soy sauce. Cook and stir for 1 - 2 minutes. Add the cooked shrimp and rice, stir them in, and remove from heat.

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Nutritional Chart

316 kcal
Calories
23 g
Protein
15 g
Fat
21 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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