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Shrimp Fried Rice

Shrimp Fried Rice

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Rated: 0
  • Makes: 4 servings
  • Start to Finish 30 mins
  • Serving Size: 1 1/4cups
  • Carb Grams Per Serving: 31

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

Directions

  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.
  2. 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.

Nutrition Facts Per Serving:

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.

Diabetic Exchanges

Starch (d.e): 2; Vegetables (d.e): 0.5; Lean Meat (d.e): 2.5; Fat (d.e): 0.5

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