Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 380 |
| 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
| Ingredients | Measures |
|---|
| White rice | ½ cup |
| Cooking spray |
| 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 |
Directions
- 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.
Exchanges
3 very lean meats; 2 starches; 1 medium fat meat substitute; 1 fat; 0.5 vegetable
Side Suggestions: Steamed Edamame