Shrimp and Broccoli Fried Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This fresh and colorful lunchbox combines rice stir-fried with shrimp, broccoli, and egg.
This fresh and colorful lunchbox combines rice stir-fried with shrimp, broccoli, and egg. The rich egg and plump shrimp make it a lovely choice for a spring lunch or a busy weekday morning.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 459.7g serving): 567.4 kcal · protein 28.9g · carbohydrate 66g · fat 19.4g · sodium 645.3mg
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: Pat the shrimp thoroughly dry so they do not release moisture and make the fried rice mushy.
Tips: Use rice that has cooled slightly rather than piping-hot rice so the grains separate nicely as they cook.
Tips: Let the fried rice cool for about 5 minutes before packing to reduce condensation inside the container.
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Ingredients (1 serving)
- Rice — 180 g
- Shrimp — 80 g
- Broccoli — 70 g
- Egg — 1 pc
- Onion — 30 g
- Carrot — 20 g
- Green onion — 10 g
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Salt — 1 pinch
- Ground black pepper — 1 pinch