2 Serves
76 Mins
Rinse the Japanese short-grain rice thoroughly and cook it in a rice cooker until tender.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
126 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
387 mg / 1,250 mgPotassium
738 mg / 4,700 mgSodium
725 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
183 mg / 300 mgCaffeine
0 mgNet Carbs
85 gAlcohol
0 g
Peel and devein the raw shrimp, then slice the onion and green bell pepper into thin strips.
Heat the vegetable oil in a large frying pan over medium-high heat.
Add the sliced onions and green bell peppers to the frying pan and sauté until they are softened and slightly charred.
Toss in the raw shrimp and cook until they turn pink and opaque, seasoning everything with salt and pepper to taste.
Divide the cooked rice into bowls and top each with the shrimp and vegetable mixture.
9
g24
g8
g
