Shrimp-Curried Rice

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Yield
3 servings (serving size: 1 1/2 cups)
Ying Chang Compestine
April 1999
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 371
  • Caloriesfromfat 15%
  • Fat 6.2g
  • Satfat 0.9g
  • Monofat 2g
  • Polyfat 2.5g
  • Protein 18.6g
  • Carbohydrate 58.7g
  • Fiber 4g
  • Cholesterol 86mg
  • Iron 4mg
  • Sodium 531mg
  • Calcium 78mg

How to Make It

Step 1

Cook rice according to package directions, and cool.

Step 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.

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