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Quick Fried Brown Rice with Shrimp and Snap Peas

Cooking Light JUNE 2014

  • Yield: Serves 4 (serving size: 1 1/2 cups)

Ingredients

  • 1 1/2 (8.8-ounce) pouches precooked brown rice (such as Uncle Ben's)
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon sambal oelek (ground fresh chile paste)
  • 1 tablespoon honey
  • 2 tablespoons peanut oil, divided
  • 10 ounce medium shrimp, peeled and deveined
  • 3 large eggs, lightly beaten
  • 1 1/2 cups sugar snap peas, diagonally sliced
  • 1/3 cup unsalted, dry-roasted peanuts
  • 1/8 teaspoon salt
  • 3 garlic cloves, crushed

Preparation

1. Heat rice according to package directions.

2. Combine soy sauce, sambal oelek, and honey in a large bowl. Combine 1 teaspoon peanut oil and shrimp in a medium bowl; toss to coat. Heat a wok or large skillet over high heat. Add shrimp to pan, and stir-fry 2 minutes. Add shrimp to soy sauce mixture; toss to coat shrimp. Add 1 teaspoon peanut oil to pan; swirl to coat. Add eggs to pan; cook 45 seconds or until set. Remove eggs from pan; cut into bite-sized pieces.

3. Add 1 tablespoon oil to pan; swirl to coat. Add rice; stir-fry 4 minutes. Add rice to shrimp mixture. Add remaining 1 teaspoon oil to pan; swirl to coat. Add sugar snap peas, peanuts, salt, and garlic to pan; stir-fry for 2 minutes or until peanuts begin to brown. Add shrimp mixture and egg to pan, and cook for 2 minutes or until thoroughly heated.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 418
  • Fat: 19.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 8.5g
  • Polyunsaturated fat: 5.9g
  • Protein: 22g
  • Carbohydrate: 39g
  • Fiber: 3g
  • Cholesterol: 229mg
  • Iron: 2mg
  • Sodium: 587mg
  • Calcium: 82mg
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