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A simple recipe for fried rice with shrimp and vegetables. A quick and tasty recipe from Chinese cuisine that you can easily and quickly prepare at home. In the recipe at the end of the article you will find all the ingredients and work steps.
Whenever I have leftover rice in the fridge, I always have delicious Chinese fried rice. I use more vegetables, fish or meat and conjure up a completely new dish from all the leftovers. This time I actively decided to cook a little more rice so I could create this fried rice with shrimp recipe the next day. The secret behind these recipes is always the sauce that connects everything. However, it must not be too salty or too runny, which is why I worked on my perfect sauce for a long time. The result was this sauce, which I prepare with oyster sauce, soy sauce, a little water and a bit of sweetness so that it doesn’t get too salty. By the way, you can find all the ingredients in the supermarket or directly in the Asia store.
If you are in the mood for more recipes from Asian cuisine, take a look at my recipe category “ Asian dishes ” around.
Nutritional information per serving of fried rice with shrimp
Calories: 471 – Protein: 38g – Fat: 10g – Carbs: 52g
Fried Rice with Vegetables and Shrimp
- 200g cooked rice
- 250g black tiger prawns
- 2 cloves garlic
- 1 zucchini, 1 red onion
- 1 bell bell pepper
- 1 carrot
- 100g edamame beans
- 50g mung bean sprouts
- 2 tsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp water
- a little sweet
- oil for the pan (ideally sesame oil).
- Step 1 Cut the zucchini, bell bell pepper, garlic and carrot into cubes and fry in a little oil in a deep pan. Peel and quarter the onion, pick off the individual layers and add to the vegetables. Add the shrimp as well. Fry the vegetables and shrimp for about 5-10 minutes
- Step 2 In the meantime, mix the oyster sauce with soy sauce, water and some sweetener (e.g. 1-2 dashes of sweetener or 1/2 tsp sugar) and pour over the vegetables
- Step 3 add rice to the vegetables and fry briefly. Then deglaze everything with the sauce and stir. Add edamame and sprouts, mix and let everything steep for another 2-3 minutes.