Shrimp and Vegetable Fried Rice Recipe
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Shrimp and Vegetable Fried Rice Recipe
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 12 Shrimp deveined
- 1/2 cup broccoli chopped
- 1/2 cup cauliflower chopped
- 1 carrot chopped
- 5 cups rice cooked, preferably leftover
- 2 teaspoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 3 tablespoons butter
Instructions
- Combine the broccoli, cauliflower, and carrots in a small bowl. Heat the vegetables in a microwave oven for 4 minutes. Set aside.
- Combine rice, garlic powder, onion powder, and salt. Mix well.
- Melt butter in a wide pan.
- Put-in shrimps and cook for a minute per side. Remove the shrimps and then set aside.
- Using the same pan with the remaining butter, add-in the rice. Gently stir every 30 seconds for the next 5 to 7 minutes.
- Pour-in soy sauce. Stir until well distributed.
- Put-in shrimps and vegetables. Stir. Cook for 3 minutes more.
- Transfer to a serving plate. Serve. Share and enjoy!
Nutrition Information
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Calories
3745kcal
(187%)
Carbohydrates
753g
(251%)
Protein
71g
(142%)
Fat
41g
(63%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
90mg
(30%)
Sodium
2223mg
(93%)
Potassium
1611mg
(34%)
Fiber
16g
(64%)
Sugar
6g
(12%)
Vitamin A
11514IU
(230%)
Vitamin C
67mg
(74%)
Calcium
329mg
(33%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 3745 kcal
% Daily Value*
| Calories | 3745kcal | 187% |
| Carbohydrates | 753g | 251% |
| Protein | 71g | 142% |
| Fat | 41g | 63% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 2223mg | 93% |
| Potassium | 1611mg | 34% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 11514IU | 230% |
| Vitamin C | 67mg | 74% |
| Calcium | 329mg | 33% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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