Shrimp and Vegetable Fried Rice Lunch Box recipe - ingredients, nutrition and when to eat it
This one-bowl meal is made by stir-frying shrimp, carrots, and green onions until the rice is light and fluffy.
This one-bowl meal is made by stir-frying shrimp, carrots, and green onions until the rice is light and fluffy. It works well for a packed lunch or a simple dinner, with the shrimp’s delicate flavor and the comforting aroma of green onions coming through gently.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 403.2g serving): 503.7 kcal · protein 27.7g · carbohydrate 70.4g · fat 10.4g · sodium 716.9mg
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: Rice that has cooled slightly is less likely to clump in the pan than freshly hot rice.
Tips: Pat the shrimp thoroughly dry so the fried rice does not turn soggy.
Tips: Drizzle the soy sauce around the edge of the pan and let it sizzle briefly before mixing it in for a more pronounced aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 80 g
- Carrot — 30 g
- Green onion — 20 g
- Egg — 1 pc
- Cooking oil — 1 tsp
- Soy sauce — 1.5 tsp
- Ground black pepper — 1 pinch