Shrimp Stir-Fry Bento

3 15 236
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 (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 236
Calories from fat 16.8
Calories from saturated fat 4.2
Total Fat 1.9 g
Saturated Fat 0.5 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 208 mg
Potassium 327 mg
Total Carbohydrate 50 g
Dietary Fiber 5.8 g
Sugars 1.6 g
Protein 7.4 g

Dietary servings

Per Portion


Grain 1.4
Vegetables 0.9

Energy sources


Pygal0%380.252402882528190.7504290060549280%422.6574084546798225.773415272885677%317.20529109195223125.3782000263295812%351.5988945421796696.3965036694647280%7%12%AlcoholCarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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