Share This Recipe:

COOK TIME

12 Minutes

PREPARATION TIME

3 Minutes

INGREDIENTS

• 2 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 3/4 pound medium-size or large shrimp, cleaned, deveined
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon ground pepper
• 1 cup sliced mushrooms
• 2 item scallions, chopped
• 1 cup bean sprouts
• 3 cup cold cooked white rice
• 2 tablespoon low-sodium soy sauce
• 2 item eggs, beaten or 4 ounces egg substitute

PREPARATION

In large nonstick skillet or wok, heat 1 tablespoon oil. Add garlic and ginger; stir-fry 20 seconds. Add shrimp, salt and pepper; cook until just pink, about 3 minutes. Remove, keep warm. Heat remaining oil; sauté mushrooms 2 minutes. Stir-fry scallions and bean sprouts, 1 minute. Add rice, soy sauce and shrimp. Mix well, cook 2 minutes. Insert small hole in center of mixture. Add beaten eggs, stir with fork until cooked, about 1 minute. Gently fold eggs into rice.

YIELD

4 Serving/s

Nutritional Information

Per serving: 341 calories, 11 grams fat, 232 milligrams cholesterol, 452 milligrams sodium, 38 grams carbohydrate, 22 grams protein.