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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 26.1g 52% DV; carbohydrates 30.6g 10% DV; dietary fiber 4g 16% DV; sugars 3.6g; fat 8.4g 13% DV; saturated fat 1.2g 6% DV; cholesterol 182.1mg 61% DV; vitamin a iu 3342.3IU 67% DV; vitamin c 9.3mg 16% DV; folate 44.9mcg 11% DV; calcium 97.2mg 10% DV; iron 3.6mg 20% DV; magnesium 92.9mg 33% DV; potassium 440.2mg 12% DV; sodium 575.3mg 23% DV.
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