Quick Shrimp Fried Rice

Quick Shrimp Fried Rice

0 Reviews
From: Diabetic Living Magazine

Skip the takeout and make this lightened-up, veggie-packed 30-minute recipe instead.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 12 ounces fresh or frozen medium shrimp in shells
  • 1 egg
  • 2 egg whites
  • 4 teaspoons canola oil
  • ½ cup chopped carrot (1 medium)
  • ½ cup chopped celery (1 stalk)
  • ½ cup sliced fresh mushrooms
  • ½ cup sliced green onions (4)
  • 1 teaspoon grated fresh ginger
  • 2 cups unsalted cooked brown rice, chilled
  • ½ (14 ounce) can bean sprouts, rinsed and drained (1 cup)
  • ½ cup frozen baby peas
  • 2 tablespoons reduced-sodium soy sauce

Preparation

  • Prep

  • Ready In

  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

  • Serving size: 1¼ cups
  • Per serving: 304 calories; 8 g fat(1 g sat); 4 g fiber; 31 g carbohydrates; 26 g protein; 45 mcg folate; 182 mg cholesterol; 4 g sugars; 3,342 IU vitamin A; 9 mg vitamin C; 97 mg calcium; 4 mg iron; 575 mg sodium; 440 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: ½ vegetable, 2 starch, 2½ lean meat, ½ fat

Reviews 0