Shrimp Fried Rice
Recipe from Diabetic Living


Shrimp Fried Rice

by 3  people


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Servings: 4
Serving size: 1 1/4  cups
Total Time: 30 mins
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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 information
Per Serving: cal. (kcal) 304, Fat, total (g) 8, chol. (mg) 182, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 26, vit. A (IU) 3255.54, vit. C (mg) 9.45, Thiamin (mg) 0.22, Riboflavin (mg) 0.31, Niacin (mg) 4.74, Pyridoxine (Vit. B6) (mg) 0.35, Folate (g) 44.35, Cobalamin (Vit. B12) (g) 1.16, sodium (mg) 575, Potassium (mg) 440, calcium (mg) 100.97, iron (mg) 3.6, Vegetables () 0.5, Starch () 2, Lean Meat () 2.5, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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