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🍽️ Shrimp Fried Rice

378 kcal · 30 min · 4 servings

Ingredients

• 75 g brown rice
• salt
• 150 g carrots (2 carrots)
• 1 yellow bell pepper
• 20 g cashew nuts
• 4 sprigs cilantro
• 30 g ginger (1 piece)
• 50 g mung bean sprouts
• 2 garlic cloves
• 1 lime
• 1 egg
• 1 tsp soy sauce
• 1.5 tbsp oil
• 75 g deep-sea shrimp (peeled and cooked)
• pepper

Instructions

1. 1. Cook the rice in salted water until tender. Follow the instructions on the package.
2. 2. Wash the carrots thoroughly.
3. 3. Trim the ends of the carrots.
4. 4. Peel the carrots using a vegetable peeler.
5. 5. Remove the stem base of the bell pepper.
6. 6. Cut the bell pepper into quarters.
7. 7. Remove the inside of the bell pepper, including the seeds.
8. 8. Wash the prepared bell pepper.
9. 9. Finely chop the cashew nuts.
10. 10. Wash the coriander.
11. 11. Shake the coriander dry.
12. 12. Cut the carrots into thin strips.
13. 13. Cut the bell pepper into thin strips.
14. 14. Peel the ginger.
15. 15. Grate the ginger finely.
16. 16. Peel the garlic cloves.
17. 17. Press the garlic through a press.
18. 18. Rinse the mung bean sprouts under cold water.
19. 19. Let the mung bean sprouts drain.
20. 20. Wash the lime.
21. 21. Cut the lime into small pieces.
22. 22. Whisk the egg in a bowl.
23. 23. Add the soy sauce to the egg mixture.
24. 24. Mix the egg and soy sauce well together.
25. 25. Heat 1 teaspoon of oil in a pan.
26. 26. Fry the egg mixture in the pan.
27. 27. Remove the fried egg mixture from the pan.
28. 28. Break the egg mixture into small pieces using two forks.
29. 29. Wipe the pan clean.
30. 30. Heat the remaining oil in the pan.
31. 31. Add the garlic to the pan.
32. 32. Add the ginger to the pan.
33. 33. Add the pepper strips to the pan.
34. 34. Add the carrot strips to the pan.
35. 35. Fry the vegetables, turning frequently, for 2 to 3 minutes.
36. 36. Drain the cooked rice.
37. 37. Let the rice drain.
38. 38. Add the rice to the vegetables in the pan.
39. 39. Add the mung bean sprouts to the rice and vegetables.
40. 40. Fry everything for another 2 to 3 minutes.
41. 41. Add the shrimp to the rice.
42. 42. Add the egg pieces to the rice.
43. 43. Heat the entire mixture thoroughly again.
44. 44. Season the rice with salt.
45. 45. Season the rice with pepper.
46. 46. Add some chili powder to taste, if desired.
47. 47. Pluck the coriander leaves from the stems.
48. 48. Sprinkle the cashew nuts over the rice.
49. 49. Sprinkle the coriander leaves over the rice.
50. 50. Garnish the rice with the lime pieces.

Nutrition per serving

• kcal: 378
• Protein: 18 g · Fett/Fat: 17 g · Carbs: 36 g