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Nutrition Information*
per serving
Calories: 429.8
Total Sugars: 4.5g
Carb.: 46.3g
Fiber: 4.5g
Total Fats: 17.8g
Cholesterol: 227.2mg
Protein: 21.2g
Sodium: 1351.7mg
*Data provided by USDA
1 cup long grain rice ; uncooked
3 tablespoons peanut oil
4 ounces shrimp ; peeled, deveined and diced
8 scallions ; thinly sliced, diagonally
1/2 teaspoon white pepper
1 teaspoon sugar
1 tablespoon oyster sauce
4 ounces peas
4 ounces ham ; diced
4 ounces mushroom ; shiitake
3 egg(s) ; beaten
1 teaspoon kosher salt
Submitted by sher101
An easy rice dish from the Shanghai region of China.
Cal: 430 Fat: 18g Carbs: 46g Protein: 21g Fiber: 4g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
21.5
--
15.4
17.9
27.4
75.7
42.4
56.3
Calories: 429.8
Total Sugars: 4.5g
Carb.: 46.3g
Fiber: 4.5g
Total Fats: 17.8g
Cholesterol: 227.2mg
Protein: 21.2g
Sodium: 1351.7mg
*Data provided by USDA
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Rinse rice with cold water several times until the water runs clear.
Combine rice in a large sauce pan with 1/4 cup of water over medium-high heat.
Cover and bring to a boil. Simmer until the water is absorbed, about 25 minutes.
Remove the rice from the heat and let it stand for about 10 minutes. Fluff the rice with a fork or chopsticks and allow it to cool.
Meanwhile, heat oil in a large frying pan or wok over high heat until the oil is hot but not smoking. Add half of the scallions (with remaining reserved for garnish), and the shrimp. Stir-fry until the shrimp has turned pink and cooked through, about 2 to 3 minutes. Add the rice and the eggs. Stir-fry until the eggs are set and cooked through, about one minute.
Add the ham, peas, salt, pepper, mushroom and oyster sauce and stir-fry until heated through, another 4 to 5 minutes. Garnish with the remaining scallions and serve.
Combine rice in a large sauce pan with 1/4 cup of water over medium-high heat.
Cover and bring to a boil. Simmer until the water is absorbed, about 25 minutes.
Remove the rice from the heat and let it stand for about 10 minutes. Fluff the rice with a fork or chopsticks and allow it to cool.
Meanwhile, heat oil in a large frying pan or wok over high heat until the oil is hot but not smoking. Add half of the scallions (with remaining reserved for garnish), and the shrimp. Stir-fry until the shrimp has turned pink and cooked through, about 2 to 3 minutes. Add the rice and the eggs. Stir-fry until the eggs are set and cooked through, about one minute.
Add the ham, peas, salt, pepper, mushroom and oyster sauce and stir-fry until heated through, another 4 to 5 minutes. Garnish with the remaining scallions and serve.
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