Shrimp Fried Rice

Adapted from CooksAid.com

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

Servings and Times

Servings

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

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