Spring Greens and Shrimp Rice recipe - ingredients, nutrition and when to eat it
Spring Greens and Shrimp Rice is cooked with rice, shepherd’s purse, wild chives, and shrimp for a fragrant one-pot meal.
Spring Greens and Shrimp Rice is cooked with rice, shepherd’s purse, wild chives, and shrimp for a fragrant one-pot meal. The fresh aroma of the greens pairs with the mild sweetness of the shrimp, making it a good choice for a spring lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 445g serving): 665.4 kcal · protein 22.9g · carbohydrate 122.3g · fat 7.2g · sodium 406mg
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: Gently scrape the soil from between the shepherd’s purse roots with a small knife.
Tips: Add the shrimp when the rice is nearly cooked so they stay tender and juicy.
Tips: Heat varies from pot to pot, so lower the heat if you smell the rice sticking to the bottom.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Shrimp — 5 pc
- Shepherd’s purse — 0.5 handful
- Wild chives — 0.3 handful
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Water — 180 ml