Saturday, August 18, 2007

Shrimp Fried Rice

It's officially the weekend, and I officially find myself wanting a hamburger. Maybe if I can get all the 8HGs in before suppertime, I will let myself have one.

Last night I had a yummy supper - Shrimp Fried Rice. It made a huge serving, plus enough for leftovers for a couple of days. I am all about leftovers - they make the best lunches! Here's the recipe. Enjoy!

Shrimp Fried Rice
Serves 4

2 tsp. canola oil
2 large eggs, lightly beaten
6 scallions, sliced
1 tbsp. minced peeled fresh ginger
2 c. cold cooked brown rice
1 c. frozen petite peas
2 tbsp. reduced-sodium soy sauce
2 tsp. seasoned rice vinegar
1/4 - 1/2 tsp. crushed red pepper
3/4 lb. cooked small-medium shrimp

Heat 1 tsp. of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, stirring occasionally, until scrambled and cooked through, about 2 minutes. Transfer to a plate.

Heat the remaining 1 tsp. oil in the same skillet. Add the scallions and giner; cook, stirring frequently, until fragrant, about 30 seconds. Add the rice, peas, soy sauce, vinegar, and crushed red pepper; cook, stirring occasionally, until heated through, about 4 minutes.

Add the shrimp and egg; cook, stirring occasionally, until heated through, about 3 minutes.

Per Serving (generous 1 cup): 267 Cal, 7g fat, 237mg cholesterol, 467mg sodium, 5g fiber, 21g protein, 72mg calcium. Points value: 5

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