Try this Shrimp Fried Rice Loaf recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350 degrees F. Coat a shallow 2-quart baking pan with nonstick vegetable spray. In a large skillet, heat the vegetable oil and cook the bell pepper, stirring occasionally, until just softened, about 3 minutes. Add the sesame oil, scallions, garlic, ginger and jalape?o pepper. Cook, stirring, for 1 minute. Stir in the fish sauce, soy sauce, lime juice and lime peel. 2. In a large mixing bowl, whisk the eggs, then add the rice, bread crumbs and cooked vegetable mixture. Use your hands or a spoon to blend the ingredients together. Blend in the shrimp and cilantro. 3. Spoon the mixture into the prepared baking pan. Bake until the top is browned and crusty, 35 to 45 minutes. Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve. Serve warm or cold. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 NOTES : This is another case of gilding the lily. Fried rice is fine, but I like the ingredients even better fashioned into a loaf. It gets a wonderfully crusty top and its good cold, too. Best of all, its yet another idea for using up the leftover rice that always seems to be present in my refrigerator. Recipe by: ?Everybody Loves Meatloaf? by Melanie Barnard Posted to MC-Recipe Digest by "abprice@wf.net"
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Serving Size: 1 Serving (877g) | ||
Recipe Makes: 6 | ||
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Calories: 2664 | ||
Calories from Fat: 183 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 655mg | 23 % | |
Potassium 797.7mg | 21 % | |
Total Carbohydrate 540.6g | 159 % | |
Dietary Fiber 19.5g | 78 % | |
Sugars, other 521.1g | ||
Protein 62.2g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2664
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