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Asian Rice with Shrimp and Snow Peas

Asian Rice with Shrimp and Snow Peas
Prep time 40 mins
Yield

4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)

Take leftovers of this dish to work the next day for a terrific lunch.

Ingredients

  • 1 cup uncooked long-grain rice
  • 1 cup water
  • 1 cup fat-free, less-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon dark sesame oil
  • 1 teaspoon hot sauce
  • 2 teaspoons bottled chopped garlic
  • 2 cups snow peas, trimmed (about 6 ounces)
  • 1 1/2 pounds large peeled and deveined shrimp
  • 1/2 cup diagonally cut green onions
  • 4 teaspoons slivered almonds, toasted

Nutrition Information

  • calories 334
  • caloriesfromfat 20 %
  • fat 7.6 g
  • satfat 1.2 g
  • monofat 1.9 g
  • polyfat 3.5 g
  • protein 38.9 g
  • carbohydrate 25.4 g
  • fiber 2.3 g
  • cholesterol 259 mg
  • iron 5.7 mg
  • sodium 776 mg
  • calcium 129 mg

How to Make It

  1. Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

    Peeling, Deveining, and Butterflying Shrimp
  2. Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.

  3. Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.