Shrimp and Vegetable Fried Rice
Shrimp and Vegetable Fried Rice a healthy, satisfying and economical meal that's ready in a flash!
Servings 4 servings
Calories 556kcal
Ingredients
Sauce
- 1/4 cup low sodium soy sauce I used light
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon cornstarch
- 1/8 teaspoon red pepper flakes
Stir Fry
- 1 pound shrimp shelled and deveined
- 1 and 1/2 cup vegetable mix. I used frozen peas corn and carrots
- 1 eggs
- 2 tablespoon vegetable oil
- 2 cup rice already cooked*
Instructions
- In a small bowl, combine soy, honey, vinegar, corn starch, and pepper flakes. Whisk to combine.
- Heat a large skillet on high. When the pan is hot add oil. When the oil is hot add vegetables.
- Stir 1 to 1 and 1/2 minutes.
- Reduce heat to medium.
- Add Shrimp, cook and stir one minute.
- Add rice and egg. Stir and cook until rice is heated and egg is cooked.
- Remove from heat. Add half of the Sauce, stir to combine.
- Serve remaining sauce at table for those who want more.
- Serve immediately.
Notes
- This is a great recipe in which to use leftover rice.
Nutrition
Calories: 556kcal | Carbohydrates: 80g | Protein: 33g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 327mg | Sodium: 1713mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 4mg
