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Shrimp Fried Rice
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
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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