- 1/2 pound medium shrimp, peeled, washed, deveined -- sliced
in half MARINADE:
1 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
SAUCE:
2 tablespoons non-fat chicken broth -- (or water)
1 1/2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil - - - - -
2 tablespoons corn or safflower oil -- divided
2 large eggs -- lightly beaten
3/4 cup minced scallions
1 1/2 cups frozen peas -- thawed
5 cups cold cooked white (or brown rice) -- fluffed with fork
This is fast if rice is made the night before.
Place shrimp in a bowl, add the marinade ingredients, and toss to coat.
Cover with plastic wrap and let stand at room temperature for 20 minutes.
Combine the sauce ingredients and set aside.
Heat a wok or a skillet, add 1T of the oil, and heat until hot.
Add the shrimp and stir-fry over high heat until they turn pink, about 2
mnutes.
Remove with a handled strainer or a slotted spoon and drain.
Wipe out the pan.
Reheat the pan, add the remaining 1T of oil, and heat until hot.
Add the eggs and stir-fry over high heat for about 30 seconds to scramble.
Add the minced scallions and stir-fry for about 1 minute.
Add the peas and stir-fry briefly to heat through.
Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until
heated through.
Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving
dish.
Serve immediately.
6*,
321 cal per serving.
18% cal from fat /
6g total fat /
1g sat fat /
37mg chol /
15g prot /
49g carb
/ 862mg sod /
4g fiber
2, with no accompaniaments. Plan whole amount for 6, only if
there are other
