Shrimp Stir-Fried Rice
6
Points®
Total time: 20 min • Prep: 8 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Smaller servings of this easy main meal stir-fry are great for a side dish. If you don't have peas and carrots, you can substitute whatever veggies you have on hand.
Ingredients
Fat free egg substitute
1 cup(s)
Canola oil
2 tsp(s)
Uncooked scallions
3 medium, chopped
Frozen peas and carrots
1 cup(s), thawed
Frozen salad size shrimp
4 oz, thawed under cold water
Quick cooking brown rice
2 cup(s), cooked
Low sodium soy sauce
4 tbsp(s)
Instructions
1
Coat a wok or large skillet with cooking spray and heat until an added drop of water sizzles.
2
Scramble egg substitute in wok. Remove when cooked and set aside.
3
Add oil, scallions, peas and carrots and shrimp to the wok. Stir-fry for five minutes.
4
Add cooked rice, eggs and soy sauce. Stir-fry for about three minutes. Yields about 1 1/2 cups per person.
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