Caribbean shrimp fried rice

Caribbean shrimp fried rice
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • Caribbean
  • 30 minutes or less
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A quick, easy and versatile dish that is low in salt, potassium and phosphate – feel free to add or substitute the vegetables with alternatives such as peas or sweetcorn.

Chef

Dela Idowu and Haley Trim-Jones
Hayley Trim-Jones

A healthy spin on Caribbean shrimp fried rice.

Ingredients

300g long grain rice

2 teaspoons vegetable oil

1 onion, finely chopped

2 carrots, peeled and finely chopped

100g green beans, chopped

1 red pepper, chopped

1 tablespoon of green seasoning (or 1 teaspoon of mixed herbs)

300g raw and peeled king prawns (ready cooked can be used)

2 eggs, beaten

1-2 tablespoon reduced-salt soy sauce

10g fresh coriander, chopped

4 spring onions, chopped (optional)

Method

  1. Step 1

    Cook the rice as per the packet instructions, or in a rice cooker. Set aside. In a bowl, add the raw prawns and green seasoning or mixed herbs, combine and allow to stand while you complete step 3 (if using cooked prawns, skip this step and add the green seasoning or herbs when you cook the rice). Pour one teaspoon of oil into a large frying pan or wok over a medium heat and add the onion, carrots, green beans and pepper, stir for 2-5 minutes and then cover until the vegetables have cooked. Once cooked, set the vegetables aside in a bowl.

  2. Step 2

    Using the same pan, pour one teaspoon of oil in the pan and cook the prawns on a low heat. Fry, turning regularly, for 5 minutes until cooked through. Remove from the pan and set aside. If you’re using cooked prawns, you can skip this step.

  3. Step 3

    Return the vegetables to the pan on a low heat, using the same pan with the juice from the prawns. Create a well in the centre of the vegetables, add the beaten egg and scramble with the vegetables.

  4. Step 4

    Add the soy sauce, cooked prawns and rice. Combine and cook for a further 2 minutes until the dish is hot. Turn up the heat, add the coriander, and combine. Serve across four people, adding chopped spring onions if desired.

Food facts

The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This dish is very low in potassium, therefore suitable for those advised to reduce potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the eggs and prawns, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe provides a source of protein, therefore suitable for those advised to eat more protein.

If raw prawns are expensive then you could use ready-cooked prawns and skip the steps suggested above.

Use a gluten-free soy sauce.

Omit the prawns and replace with a smoked tofu.

This recipe is low in salt because a reduced salt soy sauce has been used. However, this is still a high salt product so it is best to measure this ingredient carefully to ensure you avoid excess salt.

This dish is best eaten freshly made as reheating rice is not recommended, particularly if you have a kidney transplant.