Serving Size ½ of recipe
Total Fat 7 g
Saturated Fat 1 g
Sodium 855 mg
Total Carbohydrate 46 g
Dietary Fiber 7 g
Protein 32 g
Ingredients and Preparation
White rice ½ cup
Large eggs, lightly beaten 2
Canola oil 2 teaspoons
Green onions, chopped 2
Frozen peas and carrots, thawed ½ cup
Shrimp, peeled and cut into bite-sized pieces ½ pound
Reduced-sodium soy sauce 2 tablespoons
- Cook rice according to package directions, omitting salt and fat.
- Heat a wok or large nonstick skillet that has been coated with cooking spray over medium to medium-high heat. Scramble eggs, remove from wok, cover, and set aside.
- Add oil to pan and let heat. Stir in shrimp and cook 3 minutes. Stir in green onions and peas and carrots, and stir-fry about 5 minutes, until shrimp are cooked through.
- Stir in cooked rice, eggs, and soy sauce, and stir-fry another minute.