Shrimp Fried Rice

Prep: 7 minutes; Stand: 5 minutes; Cook: 9 minutes (plus 10 minutes for rice). Add chopped red bell pepper instead of carrots to Basic Fried Rice, and omit the black pepper. Stir in shrimp, ginger, and red pepper.

Yield: 4 servings (serving size: about 1 cup)

Ingredients

• 1/2  pound  peeled and deveined shrimp
• 1  teaspoon  grated peeled fresh ginger
• 1/4  teaspoon  crushed red pepper
• 2  teaspoons  dark sesame oil
• 1/3  cup  chopped red bell pepper
• 1/2  cup  sliced green onions
• 1  tablespoon  bottled minced garlic
• 4  cups  chilled cooked brown rice
• 1  large egg, lightly beaten
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  water

Preparation

Combine shrimp, ginger, and crushed red pepper in a small bowl; let stand 5 minutes.

Heat oil in a large nonstick skillet over high heat. Add bell pepper, green onions, and garlic; stir-fry 1 to 2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4 to 5 minutes or until shrimp are done. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated.

Nutritional Information

Calories:

274 (18% from fat)

Fat:

5.6g (sat 0.9g,mono 1.5g,poly 1.3g)

Protein:

16.2g

Carbohydrate:

38g

Fiber:

2.9g

Cholesterol:

134mg

Iron:

2.1mg

Sodium:

659mg

Calcium:

29mg