Foto: RecipeGirl
Ingredients
- 2 tablespoons canola, vegetable or avocado oil, (divided)
- 16 ounces medium peeled and de-veined shrimp
- 1 cup diced onion
- 1 cup finely diced carrot
- 2 medium garlic cloves, (minced)
- 1 teaspoon peeled and minced fresh ginger
- 3 cups cooked white rice
- 1 large egg
- ½ cup frozen peas, (thawed)
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- ½ tablespoon sesame oil
- chopped green onions, (for garnish (if desired))
Steps
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Heat 1 tablespoon of the oil in a large non-stick skillet or wok over high heat. Add the shrimp to the pan and season with salt and pepper. Cook the shrimp until pink and no longer translucent. Transfer the cooked shrimp to a plate and keep warm. Set aside.
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Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes. Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger, cooking until fragrant.
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Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
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Push the rice to the side of the pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
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Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes. Stir in the shrimp and cook for an additional minute to warm through.
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Serve immediately topped with chopped green onions, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| canola | 2 tablespoons | - | - |
| medium peeled and de-veined shrimp | 16 ounces | Rp 35.000/kg | Rp 56.000 |
| diced onion | 1 cup | - | - |
| finely diced carrot | 1 cup | - | - |
| garlic cloves | 2 medium | - | - |
| peeled and minced fresh ginger | 1 teaspoon | Rp 35.000/kg | Rp 175 |
| cooked white rice | 3 cups | - | - |
| egg | 1 large | - | - |
| frozen peas | 0.5 cup | - | - |
| low sodium soy sauce | 0.25 cup | - | - |
| rice vinegar | 2 tablespoons | - | - |
| sesame oil | 0.5 tablespoon | - | - |
| chopped green onions | - | - | - |
*Estimated market prices, may vary by region
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