Lotus Root and Shrimp Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying rice with shrimp, vegetables, and lotus root. The shrimp’s mild flavor pairs with the lotus root’s crisp texture.
This one-bowl dish is made by stir-frying rice with shrimp, vegetables, and lotus root. The shrimp’s mild flavor pairs with the lotus root’s crisp texture. It’s a good choice for a quick lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 404.5g serving): 555.1 kcal · protein 21.9g · carbohydrate 78.6g · fat 15.3g · sodium 418.8mg
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: Slice the lotus root fairly thin so it’s easy to eat with the rice.
Tips: Using cold, cooked rice helps keep the grains from clumping as you stir-fry.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Shrimp — 80 g
- Lotus root — 50 g
- Carrot — 0.3 pc
- Green onions — 0.3 stalk
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Black pepper — 0.2 tsp