Shrimp Fried Rice

Fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables. In this and other fried-rice recipes, the cooked rice must be chilled to prevent its grains from sticking. To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight.

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