The rice acts as a gentle diuretic and provides fiber together with the vegetables. Shrimp are an excellent source of iodine, which is essential for the thyroid gland. You can prepare this recipe even faster if you have leftover rice from the day before.
WW Points Plus
Weight Watchers Shrimp Fried Rice (9 WW points plus, 8 WW old points)
Recipe type: Main
- 75 g brown rice
- 2 carrots
- 1 yellow pepper
- 20 g cashew nuts
- 4 stalks coriander
- 1 piece of ginger
- 50 g mung bean sprouts
- 2 garlic cloves
- 1 organic lime
- 1 egg
- 1 tsp soy sauce
- 1 ½ tablespoons oil
- 75 g Northern prawns (peeled and boiled)
- Boil the rice in salted water according to the package directions. In the meantime, wash the carrots and peel them using a vegetable peeler.
- Wash the pepper, cut into quarters and remove the seeds. Chop the cashews. Wash coriander and shake dry.
- Cut the carrots and peppers into thin strips.
- Peel the ginger and finely grate. Peel and squeeze the garlic cloves. Rinse the sprouts in cold water and drain.
- Wash the limes and cut into pieces. In a bowl, whisk the egg and soy sauce.
- Add the egg mixture in a pan with 1 tsp hot oil and fry, dividing with 2 forks into small pieces. Wipe clean the frying pan.
- Heat the remaining oil in the pan. Add the garlic, ginger, pepper and carrot strips, and fry for about 2-3 minutes, stirring frequently.
- Drain the rice. Add with the mung bean sprouts to the vegetables and fry for another 2-3 minutes.
- Add the shrimp and egg to the rice and reheat well. Season with salt, pepper and some chili to taste. Add the coriander leaves and cashew nuts over the rice and garnish with lime pieces.
Calories: 378 Fat: 17 g Carbohydrates: 36 g Sugar: 0 g Fiber: 9.5 g Protein: 18 g Cholesterol: 173 mg
WW Old Points
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