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Shrimp-Curried Rice

Yield 3 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 1/2 cups (1 (5 1/4)-ounce bag) uncooked instant rice (such as Success)
  • 1 teaspoon vegetable oil
  • 1/2 pound large shrimp, peeled
  • 2 garlic cloves, minced
  • 1 cup frozen green peas, thawed
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons dark sesame oil

Nutrition Information

  • calories 371
  • caloriesfromfat 15 %
  • fat 6.2 g
  • satfat 0.9 g
  • monofat 2 g
  • polyfat 2.5 g
  • protein 18.6 g
  • carbohydrate 58.7 g
  • fiber 4 g
  • cholesterol 86 mg
  • iron 4 mg
  • sodium 531 mg
  • calcium 78 mg

How to Make It

  1. Cook rice according to package directions, and cool.

  2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 2 minutes. Add peas, curry, and salt, and stir-fry 1 minute. Stir in rice, and stir-fry 1 minute or until thoroughly heated. Sprinkle with cilantro and sesame oil.