|Serving Size||½ of recipe|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Total Carbohydrate||46 g|
|Dietary Fiber||7 g|
|White rice||½ cup|
|Large eggs, lightly beaten||2|
|Canola oil||2 teaspoons|
|Green onions, chopped||2|
|Frozen peas and carrots, thawed||½ cup|
|Shrimp, peeled and cut into bite-sized pieces||½ pound|
|Reduced-sodium soy sauce||2 tablespoons|
- Cook rice according to package directions, omitting salt and fat.
- Heat a wok or large nonstick skillet that has been coated with cooking spray over medium to medium-high heat. Scramble eggs, remove from wok, cover, and set aside.
- Add oil to pan and let heat. Stir in shrimp and cook 3 minutes. Stir in green onions and peas and carrots, and stir-fry about 5 minutes, until shrimp are cooked through.
- Stir in cooked rice, eggs, and soy sauce, and stir-fry another minute.
3 very lean meats; 2 starches; 1 medium fat meat substitute; 1 fat; 0.5 vegetable
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