Directions:
- In a medium saucepan, bring 8 cups salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.
- While rice is cooking, heat 1 teaspoon oil in a large non-stick skillet over medium. Add eggs; cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2-by-1/4 inch strips.
- In reserved skillet, heat remaining teaspoon oil over medium. Add shrimp, carrots, scallion whites, garlic and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 591.53 Kcal (2477 kJ) | ||
| Calories from fat | 244.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.22g | 42% | |
|---|---|---|---|
| Cholesterol | 158.76mg | 53% | |
| Sodium | 2358.88mg | 98% | |
| Potassium | 341.88mg | 7% | |
| Total Carbs | 73.87g | 25% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 17.49g | 35% | |
| Vitamin C | 8.1mg | 14% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 37.6mg | 209% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 195.4 Kcal (818 kJ) | ||
| Calories from fat | 80.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 42% | |
|---|---|---|---|
| Cholesterol | 52.44mg | 53% | |
| Sodium | 779.21mg | 98% | |
| Potassium | 112.93mg | 7% | |
| Total Carbs | 24.4g | 25% | |
| Sugars | 0.78g | 9% | |
| Dietary Fiber | 1.12g | 14% | |
| Protein | 5.78g | 35% | |
| Vitamin C | 2.7mg | 14% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 12.4mg | 209% | |
| Calcium | 23mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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