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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 8.4 g total fat; 1.2 g saturated fat; 182 mg cholesterol; 575 mg sodium. 440 mg potassium; 30.6 g carbohydrates; 4 g fiber; 4 g sugar; 26.1 g protein; 3342 IU vitamin a iu; 9 mg vitamin c; 45 mcg folate; 97 mg calcium; 4 mg iron; 93 mg magnesium;