Shrimp Rice Pan
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
1
- 150 g red pepper
- 1 (5 g) spring onion, 1 tsp oil
- 60 g Long grain rice
- 150 ml Vegetable broth
- 50 g Shrimps (crab meat)
- 7-10 Tbsp salt, white pepper, curry
- 1 (5 g) heaped Tsp Sesame
Directions
- 1
Clean, wash and chop the vegetables. Heat 1/2 tsp. oil. Sauté vegetables and rice in it. Add stock, bring to the boil, cover and cook for about 20 minutes
- 2
Rinse shrimps and pat dry. Heat 1/2 tsp. oil. Fry the shrimps for about 2 minutes. Season rice with salt, pepper and curry. Fold in the shrimps and sprinkle sesame seeds over them
Nutrition Facts
KCAL
370 kcal
370 kcal
CARBS
54 g
54 g
FATS
9 g
9 g
PROTEINS
16 g
16 g
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