Lunch · Asian
Shrimp Fried Rice
Rice cooked ahead and stir-fried over high heat with shrimp, egg and vegetables — the wok technique, without a wok.
- per serving
- 653 kcal
- Protein
- 34 g
- Total time
- 1 h 45 min
- Makes
- 1 serving
- High protein
Instructions
Rinse the 80 g of dry long-grain white rice. Cook it for 12 to 15 minutes in 800 ml of boiling water, according to the package, then drain.
Immediately spread the rice in a thin layer in a small clean dish. After 10 minutes, refrigerate it for at least 50 minutes, until fully cold; do not leave it sitting at room temperature.
Cut the 60 g of carrot into 5 mm dice. Chop the 5 g of garlic and grate the 6 g of ginger. Have the 60 g of plain cooked peas ready. Peel the raw shrimp and weigh 120 g.
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