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

Diabetic Living Magazine
Source: Diabetic Living Magazine

Recipe Summary test

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; carbohydrates 30.6g; dietary fiber 4g; sugars 3.6g; fat 8.4g; saturated fat 1.2g; cholesterol 182.1mg; vitamin a iu 3342.3IU; vitamin c 9.3mg; folate 44.9mcg; calcium 97.2mg; iron 3.6mg; magnesium 92.9mg; potassium 440.2mg; sodium 575.3mg.
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