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Recipe by
A delicious fried rice inspired by Asian cuisine, enriched with crisp vegetables and succulent shrimp. Perfect for an exotic and tasty lunch or dinner!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: In a wok, pour in the oil and sauté the finely chopped spring onion.
Step 2 of 6: Add the diced carrots and zucchini and cook until they soften slightly (they should still remain a little crisp).
Step 3 of 6: Pour in the eggs and, using a spatula, scramble them and mix them with the vegetables.
Step 4 of 6: Add the rice (previously cooked in salted water) and continue stirring.
Step 5 of 6: Pour in a small cup of soy sauce and finally add the shrimp (previously blanched).
Step 6 of 6: Let it flavor for a couple of minutes and then plate with a sprinkle of sesame seeds.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Crustaceans, Eggs, and Soy
In gray: not detectedDetected
| Average values | Per serving425 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,125 kJ269 kcal | 265 kJ63 kcal |
| Fat | 4.42 g | 1.04 g |
| of which saturated fatty acids | 0.94 g | 0.22 g |
| Carbohydrates | 32.43 g | 7.63 g |
| of which sugars | 10.67 g | 2.51 g |
| Fibre | 5.82 g | 1.37 g |
| Protein | 23.93 g | 5.63 g |
| Salt | 0.21 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
