Rating: 3 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

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

Elisa Bosley
Recipe by Cooking Light May 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

334 calories; calories from fat 20%; fat 7.6g; saturated fat 1.2g; mono fat 1.9g; poly fat 3.5g; protein 38.9g; carbohydrates 25.4g; fiber 2.3g; cholesterol 259mg; iron 5.7mg; sodium 776mg; calcium 129mg.
Advertisement
Advertisement