Bok choy and shrimp fried rice recipe - ingredients, nutrition and when to eat it
Bok choy and shrimp fried rice is a one-bowl dish made by stir-frying plump shrimp and crisp bok choy with rice over high heat.
Bok choy and shrimp fried rice is a one-bowl dish made by stir-frying plump shrimp and crisp bok choy with rice over high heat. It’s light and savory, with a touch of oyster sauce for extra depth, making it a lovely lunch or easy dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 453.2g serving): 595.2 kcal · protein 28.6g · carbohydrate 72.2g · fat 19.4g · sodium 599.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Day-old rice keeps the grains from clumping and makes it easier to fry them until fluffy.
Tips: Add the bok choy at the end and stir-fry it briefly so it stays crisp.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 80 g
- Bok choy — 1 pc
- Egg — 1 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Oyster sauce — 1 tsp
- Soy sauce — 0.5 tsp
- Ground black pepper — 0.1 tsp