Skip the takeout and make this lightened-up, veggie-packed 30-minute recipe instead. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

304 calories; total fat 8.4g 13% DV; saturated fat 1.2g; cholesterol 182mg 61% DV; sodium 575mg 23% DV; potassium 440mg 12% DV; carbohydrates 30.6g 10% DV; fiber 4g 16% DV; sugar 4g; protein 26.1g 52% DV; exchange other carbs 2; vitamin a iu 3342IU; vitamin c 9mg; folate 45mcg; calcium 97mg; iron 4mg; magnesium 93mg.