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Shrimp and Rice Bowl

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Shrimp and Rice Bowl
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Shrimp and Rice Bowl

Added by: on Feb 8th, 2012
Healthy, filling shrimp and rice bowl that will impress friends and family
Rating:
0
Prep Time:
10 min
Cook Time:
50 min
Ready In:
60 min

Servings

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Original Recipe Yield: 4-5 servings
 

Ingredients:

  • 16 medium cleaned, shelled, shrimp
  • 2 teaspoons sesame oil
  • 1 teaspoon honey
  • 1/8 teaspoon cayenne pepper
  • 2 eggs
  • 2 tablespoon light soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame seeds
  • 1 cup brown rice
  • 1 cut ripe avocado
  • 2 sheets seaweed
  • 1/2 bag chopped frozen peppers ( I used Trader Joe's)
  • 1/2 bag chopped frozen spinach
Nutrition Facts
Shrimp and Rice Bowl

Servings Per Recipe: 4

Amount Per Serving

Calories: 368

  • Total Fat: 14.4 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 112.1 mg
  • Sodium: 713.2 mg
  • Total Carbs: 48 g
  •     Dietary Fiber: 7.4 g
  •     Sugars: 4.6 g
  • Protein: 14.3 g
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Directions:

1

Cook rice according to directions. Get out all ingredients cause it goes fast.

2

When rice has 15 minutes to go start remaining portion. Add 1 teaspoon of sesame oil to Wok. Turn to med heat, add frozen veggies cook until thawed.

3

While frozen veggies are defrosting, whisk 2 eggs and set aside.

4

Check on veggies, add in whisked eggs if veggies are tender.

5

Cook eggs and veggies and as if you are making an veggie/egg scramble 5-6 minutes.

6

While eggs and veggies are cooking, stir together soy sauce, rice wine, honey and Cayenne pepper and set aside.

7

When rice is done cooking add half of soy sauce mixture to it and stir.

8

Rip seaweed into little pieces and stir into rice.

9

Add rice to veggie/egg scramble in wok. Turn heat to low and stir.

10

Add in remaining sauce. Fold in shrimp.

11

Serve with cut avocado on top.

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