Servings: 3 Servings
Calories: 436kcal
Ingredients
- 185 grams Rice (uncooked)
- 2 tbsp Olive Oil
- 1 Carrot (Peeled and Sliced)
- 1 Pepper (Chopped)
- 1 Small Onion (Sliced)
- 3 Garlic Cloves (Sliced)
- 1 Small Courgette (Sliced)
- 1 1/2 tbsp Ginger (Grated)
- A Pinch of Chilli Flakes
- 250 grams Shrimps
- 2 tbsp Soy Sauce
- 1 tsp Potato Flour
- 160 ml Water
- 1 tbsp Coconut Palm Sugar
Instructions
- Cook the rice according to the instructions on the packaging.
- In a wok (or large frying pan) heat 1 tbsp. of oil. Cook the carrots, peppers and garlic for 3 minutes. Then add courgette and continuously stir for about 5 minutes. Add ginger and season with salt and chilli.
- Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another 1 minute.
- Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1 minute stirring frequently. Serve with cooked rice.
Nutrition
Calories: 436kcal | Carbohydrates: 63g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 210mg | Sodium: 1354mg | Potassium: 479mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3528IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 3mg
