Shrimp Egg Foo Yoong
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 dash Pepper, black 1 dash Salt 1 individual packet Granulated Sugar 1 serving Green Onions 85 gram(s) River Valley Bean Sprouts 1 cup 1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive) 1 serving Nature's Seas Shrimps (41/50) 4 oz 2 serving Schnuck's Large Egg 0.125 tsp Soy Sauce
Remove both ends of bean sprouts and rinse with water. Wash and cut green onions into 2" length. Marinate shrimps with a dash of salt and sugar. Crack eggs in a bowl, add a dash of black pepper & lite soy sauce and beat eggs up.
Heat up skillet with canola oil. Sauteed shrimps 2 minutes on each side and dish them up. Add bean sprouts and green onions, stir fry for a couple of minutes. Add eggs and stir fry for another minute. Then add the shrimps back in the skillet for another minute or two and you are done. Serve with white rice.
Serving Size: 1
Heat up skillet with canola oil. Sauteed shrimps 2 minutes on each side and dish them up. Add bean sprouts and green onions, stir fry for a couple of minutes. Add eggs and stir fry for another minute. Then add the shrimps back in the skillet for another minute or two and you are done. Serve with white rice.
Serving Size: 1
Nutritional Info Amount Per Serving
- Calories: 466.5
- Total Fat: 30.5 g
- Cholesterol: 500.0 mg
- Sodium: 497.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 5.0 g
- Protein: 37.1 g
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