Category: Seafood Dishes

Serves: 4

Ingredients

• 5 tsp olive oil
• 2 eggs, lightly beaten
• 1 lb frozen, raw, shelled and deveined medium-size shrimp, thawed
• 1 package (8.8 ounces) cooked brown rice
• 1/2 tsp ground ginger
• 1 package (10 ounces) frozen peas and onions, thawed
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp oyster sauce
• 1 can (5 ounces) sliced water chesnuts, drained

Directions

1. Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add eggs; cook until set, about 2 minutes. Remove eggs; slice into thin strips.
2. Heat remaining 3 teaspoons olive oil over medium-high heat. Add shrimp. Cook, turning, for 3 minutes. Remove and keep warm.
3. Reduce heat to medium. Add brown rice, 3 tablespoons water and ground ginger. Cover and reheat 2 minutes. Uncover and stir in peas, soy and oyster sauces and water chesnuts. Cook 4 minutes. Add 1/3 cup water if mixture is dry.
4. Stir in shrimp and egg strips and raise heat to medium-high. Cook, covered, for 2 minutes or until heated through. Serve warm.

Nutrition Facts

Calories 362, Fat 12g (Sat 2g), Protein 32g, Carbohydrates 32g, Fiber 2g, Sodium 935mg, Cholesterol 278mg