Shrimp-Curried Rice
By Ying Chang Compestine
Recipe by Cooking Light April 1999
Yield:
3 servings (serving size: 1 1/2 cups)
Nutrition Info
IngredientsIngredient Checklist
1 ½ cups (1 (5 1/4)-ounce bag) uncooked instant rice (such as Success)
1 teaspoon vegetable oil
½ pound large shrimp, peeled
2 garlic cloves, minced
1 cup frozen green peas, thawed
1 tablespoon curry powder
½ teaspoon salt
2 tablespoons chopped fresh cilantro
DirectionsInstructions Checklist
Step 1
Cook rice according to package directions, and cool.
Step 2
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 2 minutes. Add peas, curry, and salt, and stir-fry 1 minute. Stir in rice, and stir-fry 1 minute or until thoroughly heated. Sprinkle with cilantro and sesame oil.
Nutrition Facts
Per Serving:
371 calories; calories from fat 15%; fat 6.2g; saturated fat 0.9g; mono fat 2g; poly fat 2.5g; protein 18.6g; carbohydrates 58.7g; fiber 4g; cholesterol 86mg; iron 4mg; sodium 531mg; calcium 78mg.
By Ying Chang Compestine
Recipe by Cooking Light April 1999
Yield:
3 servings (serving size: 1 1/2 cups)
Nutrition Info
IngredientsIngredient Checklist
1 ½ cups (1 (5 1/4)-ounce bag) uncooked instant rice (such as Success)
1 teaspoon vegetable oil
½ pound large shrimp, peeled
2 garlic cloves, minced
1 cup frozen green peas, thawed
1 tablespoon curry powder
½ teaspoon salt
2 tablespoons chopped fresh cilantro
DirectionsInstructions Checklist
Step 1
Cook rice according to package directions, and cool.
Step 2
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 2 minutes. Add peas, curry, and salt, and stir-fry 1 minute. Stir in rice, and stir-fry 1 minute or until thoroughly heated. Sprinkle with cilantro and sesame oil.
Nutrition Facts
Per Serving:
371 calories; calories from fat 15%; fat 6.2g; saturated fat 0.9g; mono fat 2g; poly fat 2.5g; protein 18.6g; carbohydrates 58.7g; fiber 4g; cholesterol 86mg; iron 4mg; sodium 531mg; calcium 78mg.
