Shrimp Fried Rice

Ingredients:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• 3 tablespoons canola oil, divided
• 1 ½ pounds medium shrimp, peeled and deveined
• 3 large eggs, lightly beaten
• 2 cups finely chopped green onions
• 1 tablespoon minced peeled fresh ginger
• 4 cups cooked long-rain rice, chilled
• 1 ½ cups frozen green peas, thawed

Preparation:

1. Combine first 6 ingredients in a small, bowl set aside.
2. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
3. Add shrimp, cook 4 minutes or until done.
4. Remove shrimp from pan; keep warm.
5. Heat 2 tablespoons canola oil in pan.
6. Add eggs, stir-fry 30 seconds or until soft-scrambled.
7. Stir in green onions and ginger; stir-fry 1 minute.
8. Stir in soy sauce mixture, shrimp, rice, and peas; cook 3 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 1/3 cups).

376 calories, 11.7g fat, 26.4g protein, 38.7g carbohydrates, 610mg sodium