Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
527
Calories
35g
Protein
16g
Fat
66g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons vegetable oil
- 2 cups fresh broccoli florets
- 1 cup julienned carrots
- 1 large red pepper, cut into chunks
- 1 cup sliced fresh mushrooms
- 1 pound medium shrimp, peeled and deveined
- 1/3 cup prepared stir-fry sauce
- 3 cups hot cooked rice
- =
Directions
1
Heat oil in large skillet or wok over medium-high heat. Add broccoli, carrots, red pepper and mushrooms; stir-fry for 2 to 3 minutes. Add shrimp and sauce; stir-fry for an additional 2 minutes. Serve with fluffy rice.
Recipe sourced from
fandom