Super quick and easy! I used 2 cups(1can) of the broth instead of half broth & half water which I think made the rice more flavorful and I used Sriracha hot sauce as well.
Asian Rice with Shrimp and Snow Peas
Take leftovers of this dish to work the next day for a terrific lunch.
Yield: 4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)
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Amount per serving
- Calories: 334
- Calories from fat: 20%
- Fat: 7.6g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 3.5g
- Protein: 38.9g
- Carbohydrate: 25.4g
- Fiber: 2.3g
- Cholesterol: 259mg
- Iron: 5.7mg
- Sodium: 776mg
- Calcium: 129mg
- 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
- 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.
- Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
- 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.
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