Ingredients
  • 1   tablespoon 
    canola oil
  • 1   cup 
    sliced mushrooms
  • 1   cup 
    bean sprouts
  • 3   cups 
    cooked rice
  • 1/2  pound 
    cooked medium shrimp
  • 1   tablespoon 
    canola oil
  • 2   
    eggs
  • 3   tablespoons 
    low-sodium soy sauce
Directions
1.
In a wok, heat 1 tablespoon canola oil on medium-high. Add mushrooms; stir to coat. Add bean sprouts, rice, and shrimp; stir-fry until hot.
2.
Remove from heat. Add 1 tablespoon canola oil and 2 eggs; scramble and return rice mixture to wok. Stir in 3 tablespoons of low-sodium soy sauce; serve.
Nutrition information
Per Serving: cal. (kcal) 218, Fat, total (g) 7, chol. (mg) 145, sat. fat (g) 1, carb. (g) 24, fiber (g) 1, pro. (g) 14, sodium (mg) 362, Percent Daily Values are based on a 2,000 calorie diet
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