Nutritional Info

Nutrition Facts

Serving Size 1 (631g)

Calories 2163
Calories from Fat 136 (6%)
Amount Per Serving %DIV
Total Fat 15.1g 23%
Saturated Fat 3.1g 16%
Monounsaturated Fat 4.3g
Polyunsaturated Fat 7.7g
Trans Fat 0.0g
Cholesterol 13.1mg 4%
Sodium 119mg 5%
Potassium 731.9mg 16%
Total Carbohydrate 447.5g 149%
Dietary Fiber 8.5g 34%
Sugars 1g
Protein 42.2g 84%

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Recipe Description
Stir fried rice with vegetables, shrimp and cashews is popular as a snack in China, but you may want to serve it for a speedy one dish meal.
Prep time
45 min
Cook time
40 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  frozen peas, thawed
1 Cup(c)  small cooked shrimp
2   green onions, thinly sliced
1/4 Cup(c)  salad oil
1/4 Teaspoon(t)  salt
2   eggs
1 3/4 Cup(c)  cold water
12 Cup(c)  long grain white rice
2 Tablespoon(T)  soy sauce
1/2 Cup(c)  cashews, roasted


In a 2 quart pan, combine rice and water. Bring to a boil over medium high heat. Boil, uncovered, until bubbles disappear from surface and only a thin film of water covers top of rice, about 8 minutes. Reduce heat, cover, and simmer until rice is tender to bite, about 20 minutes. Remove from heat and let cool, then refrigerate until cold. Rub cold rice with wet hands until all grains are separated. Set aside. In a bowl, beat eggs with salt. Heat 1 tablespoon of the oil in a wok or wide frying pan over medium heat. Add onions and cook, stirring, for about 30 seconds. Add eggs and cook, stirring, until softly set. Remove egg mixture from pan and set aside. Heat 1 more tablespoon oil in pan. Add shrimp, peas and cashews. Cook, stirring, until heated through, about 2 minutes. Remove from pan and set
aside. Heat remaining 2 tablespoons oil in pan. Add rice and cook, stirring, until heated through, about 2 minutes. Stir in soy sauce and shrimp mixture. Add egg mixture and stir
gently until eggs are in small pieces.

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