Directions:
- In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture.
- In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil for 4-6 minutes or until crisp-tender. Remove and set aside.
- Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil for 5-6 minutes or until they turn pink. Remove and set aside.
- Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6 minutes or until heated through, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.28 Kcal (2794 kJ) | ||
| Calories from fat | 318.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.38g | 54% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 2455mg | 102% | |
| Potassium | 396.54mg | 8% | |
| Total Carbs | 71.47g | 24% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 18.25g | 37% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 3.3mg | 18% | |
| Calcium | 58mg | 6% | |
| Amount Per 100 g | |||
| Calories | 184.74 Kcal (773 kJ) | ||
| Calories from fat | 88.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 54% | |
|---|---|---|---|
| Cholesterol | 18.21mg | 22% | |
| Sodium | 679.67mg | 102% | |
| Potassium | 109.78mg | 8% | |
| Total Carbs | 19.79g | 24% | |
| Sugars | 1.13g | 16% | |
| Dietary Fiber | 1.56g | 23% | |
| Protein | 5.05g | 37% | |
| Vitamin C | 7.7mg | 46% | |
| Iron | 0.9mg | 18% | |
| Calcium | 16.1mg | 6% | |
* 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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