Curry and Shrimp Fried Rice
You can enjoy a couple of fresh vegetables in this tasty recipe, such as onion, and red pepper, also the meaty and curry-scented shrimp will satisfy your stomach as well.
Prep time: 3 minutes
Cook time: 5 minutes
Utensils:
Wok, bowl.
Serves 1.
Ingredients:
3-4 cups pre-cooked long grain rice, refrigerated
3 tbsps. ketchup
4 oz. shrimp, peeled, deveined
1 sweet red pepper, deseeded, cut into small cubes
2 tsps. ground black pepper
1 onion, cut into small cubes
2 tbsps. curry powder
3 cloves garlic, sliced
1 tsp. salt, or to taste
2 tbsps. vegetable oil
Directions:
1. Heat 2 tbsps. vegetable oil in a wok over medium heat for about 30 seconds, or until hot, saute onion cubes briefly until aromatic, then put shrimp meat into the wok and cook for 2 minutes, sprinkling with 2 tbsps. curry powder as you stir fry.
2. Add garlic cloves, sweet red pepper cubes, and 3 tbsps. ketchup into the wok, continue to cook over medium heat for another 30 seconds.
3. At last, put steamed rice back into the wok, stirring and tossing all together until well mixed, splashing with 2 tsps. black pepper, taste and correct for salt if necessary.
4. Remove to a bowl and serve hot.
Tips:
1. Refrigerated long grain rice doesn't tend to stick and makes it perfect for this delicious dish.
Nutritional information:
Servings per recipe: 1
Amount per serving:
| Protein: 35.6 g |
| Total fat: 1.7 g |
| Carbohydrate: 158.2 g |
| Calories: 792 kcal |
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