Shrimp Fried Rice

Shrimp Fried Rice

by 3  people
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Recipe from Diabetic Living
SERVINGS
4
SERVING SIZE
1 1/4 cups
TOTAL TIME
30 mins

Shrimp Fried Rice

Recipe from Diabetic Living
Recipe from Diabetic Living
Shrimp Fried Rice
SERVINGS
4
SERVING SIZE
1 1/4 cups
TOTAL TIME
30 mins
by 3  people
add your rating
add a comment
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
Related Video
How to Make a Spanish Rice

Making your own rice is a great option if you are watching your sodium. Tomatoes, spices and veggies is all it takes to make this easy, healthy recipe.

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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