Ingredients
Yield
6 servings (serving size: 1 1/3 cups)
Ingredients
2 tablespoons fat-free, less-sodium chicken broth
2 tablespoons rice wine or sake
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cups chopped green onions
1 tablespoon minced peeled fresh ginger
5 cups cooked Long-Grain Rice, chilled
1 pound medium shrimp, cooked, peeled, and coarsely chopped
1 (10-ounce) package frozen green peas, thawed
Preparation
Combine first 6 ingredients in a bowl; set aside.
Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat. Nutritional Information
Calories: 380 (19% from fat) Fat: 7.9g (sat 1.7g,mono 2.5g,poly 3.1g) Protein: 20.8g Carbohydrate: 53.3g Fiber: 1.7g Cholesterol: 184mg Iron: 4.8mg Sodium: 527mg Calcium: 83mg
