- 4
- 30 mins
- 30 mins
Ingredients
- 12 ounces fresh or frozen medium shrimp in shells
- 1 egg
- 2 egg whites
- 4 teaspoons canola oil
- 1/2 cup chopped carrot (1 medium)
- 1/2 cup chopped celery (1 stalk)
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced green onions (4)
- 1 teaspoon grated fresh ginger
- 2 cups unsalted cooked brown rice, chilled
- 1/2 14 - ounce can bean sprouts, rinsed and drained (1 cup)
- 1/2 cup frozen baby sweet peas
- 2 tablespoons reduced-sodium soy sauce
Preparation
Step 1
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels and set aside. In a small bowl beat together egg and egg whites; set aside. In a large skillet or wok heat 2 teaspoons of the oil over medium-high heat. Add shrimp; stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp; set aside.
Add the remaining 2 teaspoons oil to the skillet or wok. Add carrot, celery, mushrooms, green onions, and ginger; stir-fry for 3 to 4 minutes or until vegetables are tender. Add egg mixture; let stand for 5 to 10 seconds or until egg sets on bottom but remains runny on top. Add rice and bean sprouts. Turn and toss mixture continuously for 1 minute. Stir in shrimp, peas, and soy sauce; heat through.
Servings Per Recipe: 4 PER SERVING: 304 cal., 8 g total fat (1 g sat. fat), 182 mg chol., 575 mg sodium, 31 g carb. (4 g fiber, 4 g sugars), 26 g pro.
Starch (d.e): 2; Vegetables (d.e): 0.5; Lean Meat (d.e): 2.5; Fat (d.e): 0.5