Shrimp Stir-Fried Rice
- Total Time
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.
fat free egg substitute1 cup(s)
canola oil2 tsp
uncooked scallion(s)3 medium, chopped
frozen peas and carrots1 cup(s), thawed
frozen salad size shrimp4 oz, thawed under cold water
quick cooking brown rice2 cup(s), cooked
low sodium soy sauce4 Tbsp
- Coat a wok or large skillet with cooking spray and heat until an added drop of water sizzles.
- Scramble egg substitute in wok. Remove when cooked and set aside.
- Add oil, scallions, peas and carrots and shrimp to the wok. Stir-fry for five minutes.
- Add cooked rice, eggs and soy sauce. Stir-fry for about three minutes. Yields about 1 1/2 cups per person.