Shrimp and vegetable brown rice bowl
Indulge in a delicious and nutritious Shrimp and Vegetable Brown Rice Bowl, featuring tender shrimp, vibrant veggies, and wholesome brown rice. This easy-to-make dish is perfectly seasoned with soy sauce, garlic, and a touch of sesame, providing a flavorful and balanced meal that's high in protein and rich in essential nutrients. Perfect for a quick weeknight dinner or a satisfying lunch!
- 02 Apr 2024
- Cook time 30 min
- Prep time 20 min
- 1 Servings
- 11 Ingredients
This Shrimp and Vegetable Brown Rice Bowl is a delicious and nutritious meal that's perfect for any time of the day. It combines tender shrimp with a medley of fresh vegetables, all served over a bed of wholesome brown rice. This recipe is not only flavorful but also packed with protein, fiber, and essential nutrients, making it a balanced and satisfying option for a healthy lifestyle.
Ingredients:
Instructions:
- Crack the eggs into a bowl and whisk them.
- In a large non-stick skillet or wok, heat 1/2 tbsp of olive oil over medium heat.
- Pour the whisked eggs into the skillet and scramble. Once cooked, remove the eggs from the skillet and set aside.
- In the same skillet, add the remaining 1/2 tbsp of olive oil.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the shrimps and cook for 3-4 minutes, until they turn pink and opaque. Remove from skillet and set aside.
- In the same skillet, add the red pepper slices, chopped onion, and shelled edamame.
- Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Add the cooked brown rice to the skillet with the vegetables.
- Stir to combine and cook for 2-3 minutes until the rice is heated through.
- Return the scrambled eggs and cooked shrimp to the skillet.
- Pour in the soy sauce and sprinkle the salt over the mixture.
- Stir well to evenly coat all the ingredients with the soy sauce.
- Divide the mixture into bowls.
- Garnish each bowl with sesame seeds.
- Serve your delicious Shrimp and Vegetable Brown Rice Bowl hot and enjoy!
Tips:
- Use day-old brown rice for the best texture; fresh rice can be too moist for stir-frying.
- To save time, you can buy pre-cooked, peeled, and deveined shrimp.
- Cut all vegetables into uniform sizes to ensure even cooking.
- Do not overcook the shrimp; they should be pink and just opaque to maintain their tender texture.
- Customize your bowl by adding other vegetables like carrots, broccoli, or snap peas.
- For extra flavor, add a splash of sesame oil or a squeeze of fresh lime juice before serving.
This Shrimp and Vegetable Brown Rice Bowl is a quick and easy recipe that's perfect for a healthy weeknight dinner. With its vibrant mix of vegetables, succulent shrimp, and hearty brown rice, this dish is sure to become a favorite. Follow the tips provided to customize and enhance the flavors to your liking, and enjoy a nutritious, satisfying meal that’s bursting with taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 1480 grams |
| Energy | |
| Calories 3530kcal | 141% |
| Protein | |
| Protein 130g | 87% |
| Carbohydrates | |
| Carbohydrates 620g | 176% |
| Fiber 36g | 93% |
| Sugar 12g | 12% |
| Fat | |
| Fat 70g | 85% |
| Saturated 16g | 52% |
| Cholesterol 1210mg | - |
| Vitamins | |
| Vitamin A 720ug | 80% |
| Choline 1150mg | 209% |
| Vitamin B1 4.70mg | 392% |
| Vitamin B2 1.98mg | 152% |
| Vitamin B3 60mg | 361% |
| Vitamin B6 4.77mg | 280% |
| Vitamin B9 640ug | 159% |
| Vitamin B12 4.80ug | 200% |
| Vitamin C 160mg | 174% |
| Vitamin E 12mg | 83% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 370mg | 29% |
| Copper, Cu 3.14mg | 0% |
| Iron, Fe 18mg | 157% |
| Magnesium, Mg 1090mg | 260% |
| Phosphorus, P 3650mg | 292% |
| Potassium, K 3220mg | 95% |
| Selenium, Se 270ug | 499% |
| Sodium, Na 3750mg | 250% |
| Zinc, Zn 24mg | 215% |
| Water | |
| Water 640g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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