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Yellow fried rice with shrimps

Cucumber and bean sprout salad


Total: 35 min


20 min


15 min


2 servings
  • 120 g White rice
  • 200 g Pink shrimp, peeled
  • 2 Eggs
  • 140 g Soybean sprouts
  • 0.5 Cucumber
  • 1 garlic clove
  • 1 Lime
  • 2 tablespoon coriander powder
  • 2 teaspoon turmeric powder
  • 30 mL Olive oil
  • 10 mL cider vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and dice the cucumber.
  • Chop up the garlic.
  • Mix together the bean sprouts and cucumber with one tablespoon of vinaigrette. Set aside.
  • Cook the rice according to the package instructions. Drain them.
  • Heat the olive oil in a wok.
  • Stir-fry the chopped garlic and turmeric for 1 minute.
  • Add the shrimps, let them colour for 3 minutes stirring thoroughly.
  • Add the rice, vanilla seeds, and lime juice.
  • Season with salt, pepper.
  • Heat for 4 minutes stirring regularly.
  • Make a hole, crack the egg directly in the pan and incorporate while stirring.
  • Remove from heat, add the coriander, and mix.
  • Serve the yellow fried rice with shrimps along with the cucumber and bean sprout salad.

Recipe tips

  • Yogurt can help you reach your daily calcium intake.