broccoli-shrimp-rice

Broccoli Shrimp Rice

Total time: 30 minutes

Serves 4

5.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

150g - Shrimp

300g - Broccoli

3 - Garlic cloves, minced

½ - Small onion, minced

2 tb - Onions, spring or scallions, finely chopped

1 cup - Green peas, frozen

1 small - Carrot, diced

1 tb - Sesame oil

1 pc - Egg

1 ½ tb - Soy sauce, reduced salt

1 pinch - White pepper

UTENSILS

Blender or food processor, Wok, Mixing bowl, Chopping board, Knife

INSTRUCTIONS

1. Grate broccoli using a blender or a food processor until the broccoli resembles a grain of rice. Set aside.

2. Heat the oil in a wok, add garlic and onion and stir fry for 1 min or until light brown.

3. Add the shrimp, grated broccoli, carrot and green peas and stir fry until broccoli starts to get tender around 5-6 minutes.

4. Whisk the egg in a small bowl. Make a well in the middle of the broccoli-veggie mixture in your wok, and pour the egg in. Fry the egg for a minute, then scramble and stir to combine.

5. Mix in the reduced-salt soy sauce and toss to coat evenly. Add white pepper to taste.

6. Garnish with the scallions and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 206g

Energy (kcal)

139.2

Carbs (g)

3.9

Proteins (g)

13.2

Fats (g)

6.6

Fibre (g)

5.7