Nutrition per serving may change if servings are adjusted.
12 ounces fresh or frozen medium shrimp in shells
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
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.