This super easy recipe is a good way to initiate teenagers to cook.
2/3 cup | rice, long grain | 120 g | |
1/2 cup | frozen peas | 60 g | |
1 | eggs size large, beaten | ||
1 1/2 tbsp | canola oil | 23 mL | |
20 | shrimp, small | 110 g | |
1/2 | onions, finely chopped | 100 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
per 1 serving (320 g)
Amount % Daily Value |
Calories 410 |
Fat 11 g 17 % |
Saturated
1.6 g
9 % |
Cholesterol 200 mg |
Sodium 180 mg 7 % |
Carbohydrate 54 g 18 % |
Fibre 3 g 10 % |
Sugars 4 g |
Net Carbs 51 g |
Protein 21 g |
Vitamin A 20 % |
Vitamin C 12 % |
Calcium 6 % |
Iron 20 % |
Food Group | Exchanges |
---|---|
Starches | 3 |
Vegetables | 1 |
Meat and Alternatives | 2 |
Fats | 1 ½ |
In making this recipe I was afraid that the taste would be a little bland, so I added some chopped celery as I added the onions, and towards the end of cooking I added some chopped scallions and a few drops of soya sauce. My husband loved it!
I sauteed 2 cloves of garlic with the shrimp, and then added a bit of soy sauce to the whole thing when it was finished - and it was really good. Surprisingly filling.
i love love this rice. I add a mix of scallops and shrimps along with tiny bits of carrots and cerery when stir frying onions...There are NO left overs.