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🍽️ Shrimp and Vegetable Fried Rice

570 kcal · 30 min · 4 servings

Ingredients

• Shrimp cooked, frozen 450 g
• Peas, frozen 150 g
• Jasmine rice 300 g
• Salt pinch
• Carrots 4 pcs
• Pepper, yellow 1 pc
• Spring onions 1 bunch
• Eggs 4 pcs
• Pepper, black ground pinch
• Oil 2 tbsp
• Chili, ground pinch
• Soy sauce 4 tbsp

Instructions

1. 1. Place the shrimp and peas in the refrigerator about two hours before cooking to thaw them slowly.
2. 2. Put the rice into a pot with about 450 milliliters of salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to low to medium.
5. 5. Cover the pot and let the rice cook for about 10 minutes.
6. 6. Wash the carrots under running water.
7. 7. Peel the carrots.
8. 8. Slice the carrots into rings.
9. 9. Wash the bell pepper.
10. 10. Halve the bell pepper.
11. 11. Remove the stem and seeds from the bell pepper.
12. 12. Cut the bell pepper into cubes.
13. 13. Wash the spring onions.
14. 14. Dry the spring onions with a kitchen towel.
15. 15. Cut off the roots of the spring onions.
16. 16. Slice the white parts of the spring onions into strips.
17. 17. Slice the green parts of the spring onions into strips separately.
18. 18. Rinse the thawed shrimp.
19. 19. Pat the shrimp dry with kitchen paper.
20. 20. Whisk the eggs in a bowl with salt and pepper until well combined.
21. 21. Add the green spring onion strips to the egg mixture.
22. 22. Heat the oil in a frying pan or wok over high heat.
23. 23. Fry the carrot rings and bell pepper cubes for about 3 minutes.
24. 24. Add the white spring onion strips and the shrimp to the pan.
25. 25. Fry the ingredients for another 2 minutes.
26. 26. Season the vegetables with pepper and chili.
27. 27. Add the peas and soy sauce to the vegetables.
28. 28. Let the mixture come to a brief boil.
29. 29. Add the cooked rice to the pan.
30. 30. Fry the rice and vegetables together for about 1 minute.
31. 31. Push the rice and vegetables to the side of the pan.
32. 32. Make sure a part of the pan bottom remains visible.
33. 33. Pour the egg mixture into the empty space.
34. 34. Let the eggs set for about 1 minute.
35. 35. Stir constantly and move the ingredients back and forth.
36. 36. Continue frying the egg mixture and rice for about 2 minutes.
37. 37. Taste the dish again if necessary.
38. 38. Serve the rice on plates.

Nutrition per serving

• kcal: 570
• Protein: 29 g · Fett/Fat: 16 g · Carbs: 75 g