Heat oil in a wok or a large skillet, and sauté the garlic, ginger and onion over medium-low heat until soft, about 5 minutes.
Add the rice, soya sauce, sherry and stock. Cook for 3 minutes, stirring constantly. Then add the peas and shrimp and cook for 1 minute.
Make a small hole in the center of the rice mixture and pour the eggs into the hole. Cook the eggs for about 1 minute, stirring with a fork. Gently fold the eggs into the rice.
Serve immediately, garnished with the green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (410g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (29%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 203.9mg||63 %|
|Sodium 604.5mg||21 %|
|Potassium 488.6mg||13 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 65.7g|
|Protein 26g||37 %|
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: 572
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!