Directions:
- Prepare rice as label directs.
- Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
- Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
- In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
- Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
- To serve, spoon rice onto plates and top with shrimp mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.71 Kcal (1824 kJ) | ||
| Calories from fat | 221.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 38% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1325.03mg | 55% | |
| Potassium | 158.23mg | 3% | |
| Total Carbs | 44.6g | 15% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 11.19g | 22% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 227.33 Kcal (952 kJ) | ||
| Calories from fat | 115.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.86g | 38% | |
|---|---|---|---|
| Cholesterol | 34.31mg | 22% | |
| Sodium | 691.31mg | 55% | |
| Potassium | 82.55mg | 3% | |
| Total Carbs | 23.27g | 15% | |
| Sugars | 1.14g | 9% | |
| Dietary Fiber | 1.21g | 9% | |
| Protein | 5.84g | 22% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.8mg | 9% | |
| Calcium | 19.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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