Source: Parents Magazine

Gallery

Recipe Summary test

total:
25 mins
Servings:
4
Yield:
6 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat until almost smoking. Add the garlic and cook for about 10 to 15 seconds or until fragrant but not coloring.

    Advertisement
  • Add the eggs and, using a wooden spoon, cook stirring constantly until curds begin to form, about 30 to 60 seconds.

  • Add the remaining 1 tablespoon oil and add the shrimp. Stir-fry for 2 minutes or until they just turn pink. Add the rice and green onions to the pan and stir-fry for 2 minutes more or until the rice is heated through. Use the spoon to break up any clumps of rice and add the soy sauce-water mixture and toss to combine well. Scrape up any of the brown bits stuck to the bottom of the pan and serve immediately garnished with the cilantro.

Nutrition Facts

431 calories; fat 12g; cholesterol 265mg; saturated fat 2g; carbohydrates 47g; mono fat 4g; poly fat 4g; insoluble fiber 1g; protein 31g; vitamin a 435.3IU; vitamin c 4.2mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 5.3mg; vitamin b6 0.3mg; folate 116.8mcg; vitamin b12 1.5mcg; sodium 494mg; potassium 328mg; calcium 97mg; iron 5.2mg.
Advertisement