Shrimp stir-fried rice
6
Points®
Total time: 20 min • Prep: 8 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Fried rice is a true comfort food and our version is speedy as well. Ready in just 20 minutes, this recipe features all the of the classic elements in the Chinese fried rice dishes found in America. Tender peas and crisp-tender carrots, tender scrambled egg and a hint of soys sauce in nutty brown rice. Stir-frying the dish keeps the cooking to one pan and also makes the process faster. Try this with a crispy cabbage salad or serve smaller portions as a side dish to some grilled fish or roasted chicken. Stir in other favorite vegetables to amp up the rice.
Ingredients
Fat free egg substitute
1 cup(s)
Canola oil
2 tsp
Scallions
3 medium, chopped
Frozen peas and carrots
1 cup(s), thawed
Cooked baby shrimp
4 oz, thawed under cold water
Quick cooking brown rice
2 cup(s), cooked
Less sodium soy sauce
4 Tbsp
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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