Shrimp fried rice with Havarti
Recipe details
Servings: 6
Time: Under 1 hour
Rice is cooked ahead of time and may be served hot or as a cold salad (with a dressing).
Ingredients
- 2 tbsp (30 mL) butter
- 1 1/2 tbsp (22 mL) fresh ginger, chopped
- 2 cloves garlic, chopped
- 5 green onions, chopped
- 1 red pepper, diced
- 1 1/2 cup (375 mL) snow peas
- 3/4 lb (340 g) small shrimp, peeled
- 4 cups (1 L) cooked rice
- 2 eggs, whipped
- 3 tbsp (45 mL) low-sodium soy sauce
- 2 tbsp (30 mL) tomato paste
- 2 cups (500 mL) baby spinach
- 1/3 cup (80 mL) unsalted cashews
- Freshly ground pepper
- 5 oz (150 g) Canadian Havarti, diced
Directions
- In a large skillet or a wok, melt butter on medium heat and brown ginger, garlic, green onions, red pepper and snow peas.
- Add shrimp and rice. Cook about 4–5 minutes until thoroughly heated.
- Make a well in the middle of the skillet and pour in eggs. Cook like scrambled eggs, then mix with the other ingredients in the skillet.
- Mix soy sauce and tomato paste and pour into the skillet. Stir thoroughly to coat rice and vegetables.
- Add spinach and cashews, and cook another 2 minutes.
- Pepper to taste and add Havarti just before serving.
Dairy Farmers of Canada
Nutrition Information
per servingCalories 396
Protein 22 g
Carbohydrate 39 g
Fat 17 g
Fibre 2.2 g
Sodium: 871 mg
Calcium: 258 mg
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