Shrimp Rice Recipe
Enjoy juicy shrimp, tangy cucumber, and red bell pepper in this delicious shrimp rice recipe, which is also a beautiful, and delicious way to break the boring rice routine.
Prep time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, bowl, plate.
Serves 2
Ingredients:
1 cup cooked rice, do not refrigerate before use
2 tbsps. shrimp meat
1 tbsp. chopped scallion
1 red bell pepper, seeded, diced
1/2 cucumber, cut into cubes, about 1/2-inch length
1 hard boiled egg white, cut into cubes, about 1/2-inch length
2 tbsps. vegetable oil for stir-frying
1 tbsp. rice wine, or dry sherry
1 tsp. white sugar
1 tsp. salt, or to taste
2 tbsps. ketchup
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl
Directions:
1. Place a wok over high heat, add 2 tbsps. vegetable oil and swirl to coat surface until hot, saute chopped scallion for about 20 seconds until aromatic, do not brown.
2. Add all the other ingredients into the wok in question, stirring for about 1-2 minutes.
3. Then pour into 2 cups water and bring to a gentle boil, stir in 2 tbsps. ketchup, 1 tbsp. rice wine, or dry sherry, and 1 tsp. white sugar, season with salt as needed.
4. Bring the sauce to a boil, give the cornstarch and water mixture a quick stir, and swirl into the wok, stir quickly until thickens.
5. In a large bowl or plate, toss the cooked rice with a generous amount of the sauce before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 35.31 g |
| Total fat: 3.87 g |
| Carbohydrate: 188.1 g |
| Calories: 929.8 kcal |
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