Quick Fried Brown Rice with Shrimp and Snap Peas
Recipe: #42774
May 05, 2024
Categories: Shrimp, Rice, Brown Rice Peppers, Asian, Chinese, Wok/Stir-Fry, more
"This comes together very quickly! You can substitute chicken for shrimp if you prefer. Add some crushed red pepper if you like it hot!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (217.8 g)
- Calories 246.2
- Total Fat - 13.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 245.5 mg
- Sodium - 10544.9 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 1.5 g
- Sugars - 9.5 g
- Protein - 16.3 g
- Calcium - 94.9 mg
- Iron - 1.2 mg
- Vitamin C - 21.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat rice according to package directions.
Step 2
Combine soy sauce, sambal oelek, and honey in a large bowl.
Step 3
Combine 1 teaspoon peanut oil and shrimp in a medium bowl; toss to coat.
Step 4
Heat a wok or large skillet over high heat. Add shrimp to pan, and stir-fry 2 minutes.
Step 5
Add shrimp to soy sauce mixture; toss to coat shrimp.
Step 6
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.
Step 7
Add 1 tablespoon oil to pan; swirl to coat. Add rice; stir-fry 4 minutes. Add rice to shrimp mixture.
Step 8
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.
Tips
No special items needed.
0 Reviews
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