Shrimp-Fried Rice

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Shrimp-Fried Rice

2 cups cooked white rice*

1 tbsp toasted sesame oil

1 large carrot, peeled and shredded

1 tsp minced fresh garlic, about 1 large clove

1 tbsp grated fresh ginger

1 lb medium shrimp, peeled and deveined

3 green onions, sliced

1 cup frozen petite peas, defrosted

1 to 2 tbsps reduced-sodium soy sauce

1 egg, beaten

Heat sesame oil in a large nonstick skillet or wok. Add the carrot and

saute until it begins to get tender, about 2 minutes. Add the garlic and

ginger and saute 1 minute more. Add the shrimp and green onion and saute 2

minutes. Add the cooked rice, peas and soy sauce and saute until the rice is

heated through. Make a well in the center of the skillet and add the beaten

egg. Scramble the egg, and then stir it into the rice. Taste and add

additional soy sauce, if needed.

Serves 6

*One cup of rice cooked in 2 cups of water will yield approximately 2

cups of cooked rice.

240 Calories;23g Protein;22g Carbs;2g Fiber;6g Fat;168mg Chol;732mg Sodium