Shrimp Fried Rice (Weight Watchers)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 324.4
- Total Fat: 7.2 g
- Cholesterol: 176.6 mg
- Sodium: 590.9 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 1.1 g
- Protein: 21.7 g
View full nutritional breakdown of Shrimp Fried Rice (Weight Watchers) calories by ingredient
Introduction
From Weight Watchers:You can assemble this tasty dish in minutes when you buy shrimp already peeled and deveined. For best results, use rice that you've cooked the day before, since day-old rice is drier and makes better fried rice. From Weight Watchers:
You can assemble this tasty dish in minutes when you buy shrimp already peeled and deveined. For best results, use rice that you've cooked the day before, since day-old rice is drier and makes better fried rice.
Number of Servings: 6
Ingredients
-
4 teaspoons Olive Oil
1 pound Large Shrimp, peeled & deveined
2 Large Eggs, lightly beaten
1 Small Onion, chopped
1 tablespoon Grated Peeled Fresh Ginger
1 cup Frozen Peas & Carrots, thawed
4 cups Cooked White Rice
2 tablespoons Reduced-Sodium Soy Sauce
1 tablespoon Hoisin Sauce
1 teaspoon Seseame Oil
1/2 teaspoon salt
Directions
1. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 1 teaspoon of the olive oil, then add teh shrimp. Stir-fry until golden and just opaque in the center, 4-5 minutes; transfer to bowl.
2. Swirl 1 teaspoon of the olive oil into the wok. Add the egg and cook, stirring until scrambled, about 2 minutes. Transfer the eggs to the bowl with the shrimp.
3. Swirl the remaining 2 teaspoons of olive oil into the wok. Add the onions and ginger. Stir-fry until softened, 1-2 miuntes. Add the peas and carrots, shrimp, and scrabled egg; stir-fry about 1 minute. Add the reice and strir-fry until heated through, 2-3 minutes. Stir in the soy sauce, hoisin sauce, sesame oli, and salt. Stir-fry until well combined and the rice mixture is hot, about 2 minutes.
Makes 6 (one cup) Servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ASHLEYVWEST.
2. Swirl 1 teaspoon of the olive oil into the wok. Add the egg and cook, stirring until scrambled, about 2 minutes. Transfer the eggs to the bowl with the shrimp.
3. Swirl the remaining 2 teaspoons of olive oil into the wok. Add the onions and ginger. Stir-fry until softened, 1-2 miuntes. Add the peas and carrots, shrimp, and scrabled egg; stir-fry about 1 minute. Add the reice and strir-fry until heated through, 2-3 minutes. Stir in the soy sauce, hoisin sauce, sesame oli, and salt. Stir-fry until well combined and the rice mixture is hot, about 2 minutes.
Makes 6 (one cup) Servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ASHLEYVWEST.