Shrimp And Rice Stir Fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dinner, Low fat, Main meal | 4 | Servings | |
INGREDIENTS
| 1 | lb | Shrimp, Cooked |
| 2 | c | Rice, Cooked |
| 1 | t | Knorr Vegetable Stock |
| powder | ||
| 1 | Carrot, chopped | |
| 1 | Onion, quartered | |
| 7 | Mushroom, sliced | |
| 1/2 | c | Water |
| 2 | T | Soy Sauce, Low Sodium |
| 2 | Cloves Garlic, crushed |
INSTRUCTIONS
In wok heat water, veg. powder and garlic. Add chopped carrot and cook until tender - crispy. Add onions and mushrooms. Cook about 4 min. Add shrimp and heat through. Add cooked rice and soy sauce. Heat through and serve. Recipe By : Linda Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 21:17:58 +0000 From: "Linda Gordon" <lgordon@brunswickmicro.nb.ca> NOTES : If there seems to be a lot of liquid in the pan after adding the shrimp them drain most of it off before adding the rice and soy sauce. Per Serving Calories - 489.5 Total Fat - 2.8 5.2%CFF
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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 142.9mg
Sodium: 927mg
Potassium: 381.5mg
Carbohydrates: 30g
Fiber: 1.8g
Sugar: 2.9g
Protein: 19.5g