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Replace the fat-filled carry-out with this healthy version.
Plus, it’s versatile. Loren says, “You can replace the
shrimp with your choice of meat, such as ground pork,
or make it a veggie Asian rice dish.”
Serves:
6
Serving Size:
12 ounces
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
40 minutes
TOTAL:
60 minutes
INGREDIENTS:
INSTRUCTIONS:
Rice: bring 1-½ cups water to a boil and add 1 cup of rice—do not add salt. Cook time is 15 minutes;
the rice should be about done when you are complete with other ingredients. Heat 1 tablespoon olive
oil in pan over medium heat. Add onion and sauté for about 5 minutes. Then add garlic, carrots, cab-
bage, soy sauce and oyster sauce and cook until veggies are soft. Taste and add more soy or oyster
sauce to your liking if needed. In a separate pan, heat one tablespoon of olive oil over medium heat
and add shrimp and sesame oil. Cook the shrimp until done—about 7 minutes. Add shrimp to pan
with vegetables. In the shrimp pan, add small amount of olive oil if needed. Add the eggs to pan and
lightly scramble—don’t whisk the eggs because you want to leave in larger chunks. Add eggs to veg-
etable/shrimp pan. Add olive oil to empty pan and scoop cooked rice into pan. Fry for a few minutes
(this is optional). Place rice on plate then add shrimp/vegetables on top or mix all together. Serve with
pickled ginger. Yum!
NUTRITIONAL VALUE:
ASIAN SHRIMP RICE
DINNER
400
CALORIES
PER SERVING
LOREN
Store 8922
Owasso, OK
• 1 cup jasmine rice
• 1 onion, diced
• 2-inch piece ginger root, peeled and grated
• 2 carrots, diced
• 2 cups shredded Napa cabbage
• 3 cloves garlic, grated
• 2 green onions, chopped (for garnish)
• 1-2 teaspoons low-sodium soy sauce
• 2-3 tablespoons oyster sauce
• ½-cup frozen peas
• 2 eggs
• 2 tablespoons extra virgin olive oil
• 1 pound small to medium shrimp (peeled
and deveined) tail off
• 1-2 teaspoons sesame oil
• 1 jar pickled ginger
Calories: 400
Sodium: 397 mg
Fat: 17 g
Carbohydrates: 55 g
Protein: 14 g
Sugars: 21 g
