Photo: Jodi Pudge
This shrimp fried rice recipe is quick to make and super tasty.
3 tbsp canola oil, divided
1/2 lb peeled medium shrimp
2 large eggs, beaten
2 tbsp chopped ginger
1/2 of vegetable mixture from stuffed pepper recipe
6 cups leftover cooked basmati rice
1 cup green peas
1/4 cup chopped green onions
3 tbsp low-sodium soy sauce
Heat 1 tbsp canola oil in a large frying pan or wok over medium-high. Add shrimp and sauté for 1 to 2 min or until shrimp are pink and just cooked through. Remove shrimp from pan and reserve.
Add remaining 2 tbsp oil to pan. Add eggs and cook, stirring, for 20 sec. or until set. Push eggs to the side, add ginger and sauté for 1 min or until fragrant. Add vegetable mixture and rice, and stir-fry for 5 min or fully reheated. Add peas, green onions, reserved shrimp and soy sauce, and stir for 2 min or until flavours are fully combined. Serve with Asian chili sauce for the grown-ups.
Calories 643, Protein 25g, Carbohydrates 89g, Fat 20g, Fibre 5g, Sodium 635mg.
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