Quick Shrimp Fried Rice
- 1 of 4 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 of 4 Heat remaining 3 teaspoons olive oil over medium-high heat. Add shrimp. Cook, turning, for 3 minutes. Remove and keep warm.
- 3 of 4 Reduce heat to medium. Add rice pilaf, 3 tablespoons water and ground ginger. Cover and reheat 2 minutes. Uncover and stir in peas, soy and oyster sauces and water chestnuts. Cook 4 minutes. Add 1/3 cup water if mixture is dry.
- 4 of 4 Stir in shrimp and egg strips and raise heat to medium-high. Cook, covered, for 2 minutes or until heated through. Serve warm.
Servings Per Recipe: 4
Per Serving: 935 mg sodium, 5 g fiber, 362 kcal cal., 2 g sat. fat, 32 g carb., 32 g pro., 278 mg chol., 12 g Fat, total