Shrimp Stir-Fry Bento

4 15 395
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Shrimp Stir-Fry Bento
Health Highlights

Ingredients


3 cup Brown rice, long-grain, cooked (microwaveable or frozen)
1 bag Shrimp, cooked, frozen (approx. 1/2 cup needed per serving)
1 bag (12oz) Stir-fry vegetable mix (frozen)
2 tbsp Teriyaki sauce, low sodium (or to taste)

Instructions


  1. Defrost shrimp in the fridge the night before or in a water bowl for 15-20 minutes.
  2. Heat a skillet on medium heat, add shrimp and teriyaki sauce. Cook, flipping halfway until heated through, approximately 3-5 min. Set shrimp aside in the pan with juices.
  3. Reheat cooked brown rice according to package directions.
  4. Heat frozen veggies in a microwave-safe bowl according to package directions (approximately 4 minutes).
  5. Assemble bento: Portion 3/4 cup of rice, add veggie portion and shrimp. Pour juices from the pan on top of each bento.
  6. Store in the fridge for up to 4 days. Eat cold or heat in the microwave for 1-2 min.

Notes:

Substitutions:

  • Use cooked chicken or turkey breast instead of shrimp.
  • Try quinoa or soba noodles instead of rice.

Nutrition Facts

Per Portion

Calories 395
Calories from fat 33
Calories from saturated fat 8.6
Total Fat 3.7 g
Saturated Fat 1.0 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 0.9 g
Cholesterol 332 mg
Sodium 1155 mg
Potassium 636 mg
Total Carbohydrate 50 g
Dietary Fiber 5.8 g
Sugars 1.6 g
Protein 43 g

Dietary servings

Per Portion


Grain 1.4
Meat 2.3
Vegetables 0.9

Energy sources


Pygal0%380.15097501413590.7501534914373948%454.12633306849926160.71639803227358%369.25308129486615238.4681307666476843%307.3048252442187149.8846413464180548%8%43%AlcoholCarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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