Shrimp Curry Fried Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox dish combines rice with shrimp and vegetables stir-fried with curry powder. Fragrant curry and bouncy shrimp make it a satisfying lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 404.2g serving): 459.2 kcal · protein 21.4g · carbohydrate 75.6g · fat 6.4g · sodium 467.7mg
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: Cold rice is easier to fry because the grains are less likely to clump together.
Tips: Briefly fry the curry powder in oil on one side of the pan before mixing it with the rice to bring out its aroma.
Tips: Let the steam escape from the rice before packing it so it stays less soggy.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 80 g
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Green bell pepper — 0.3 pc
- Curry powder — 1 tsp
- Cooking oil — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp