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

Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins

Nutrition Profile:



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

1 1/4 cups
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.

1/2 vegetable, 2 starch, 2 1/2 lean meat, 1/2 fat