- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 312.6
- Total Fat: 4.0 g
- Cholesterol: 57.8 mg
- Sodium: 1,134.2 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 2.8 g
- Protein: 27.5 g
Shrimp Stir-Fried Rice (WW Core Recipe)Submitted by: LOPEYP
IntroductionThis recipe is better the second day after it marinates a bit.
The original recipe called for 4oz of shrimp but I use a pound instead. This recipe is better the second day after it marinates a bit.
The original recipe called for 4oz of shrimp but I use a pound instead.
1 C regular egg substitute
2 tsp olive oil
3 medium scallions, chopped
1 C frozen peas and carrots mix - thawed
16 oz frozen medium shrimp - thawed
2 C quick cooking brown rice, cooked
4 TBSP low-sodium soy sauce
Coat a wok or large pan with cooking spray. Heat until pan is hot.
Scramble egg substitue in wok. Remove and set aside when cooked.
Add oil, scallions, peas and carrots, and shrimpt to wok.
Stir fry for 5 minutes
Add cooked rice, egg sub., and soy sauce.
Stir fry for about 3 minutes.
Serving: 1 1/2 C
Number of Servings: 4
Recipe submitted by SparkPeople user LOPEYP.