Shrimp Fried Rice

7 shrimp, large
1 Tbsp canola oil
2 Cups quick-cook rice, uncooked
2 Cups peas and carrots, frozen
2 Cups water
2 Tbsp soy sauce, low sodium
1 large scrambled egg, cooked, unseasoned
2-3 green onions, chopped
1 cup bean sprouts

Cut shrimp into bite size pieces and add to oil in skillet, saute until edges of shrimp turn pink. Add water, rice, soy sauce, chopped onions. peas and carrots. Bring to a boil, lower heat and simmer 5-7 minutes covered until liquid is absorbed, stirring frequently. Stir in scrambled eggs, bean sprouts and soy sauce to taste.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MSROZZIE.