Shrimp Fried Rice recipe & review

Tonight I made Spicy Shrimp Fried Rice. It was a recipe I got in the WW Recipe swap at Christmas time. It turned out pretty good but I think next time I will marinate the shrimp in some Asian Chili Sauce. It really wasn’t so spicy and the shrimp you get here in the Heartland isn’t so good.

Spicy Shrimp Fried Rice
1 1/4 c. instant brown rice, uncooked
1 c. water
cooking spray
2 large eggs, lightly beaten
6 scallions, sliced
1/4 tsp ground ginger
1 c. frozen peas
1 c. shredded carrots
2 TB soy sauce, low sodium
2 tsp seasoned rice vinegar
1/2 tsp crushed red pepper
3/4 lb cooked shrimp, tails removed

Bring water to a boil, add rice, cover and remove from heat. Chill rice. Spray skillet with cooking spray; add eggs and cook, stirring occasionally, until scrambled and cooked through. Transfer to a plate.
Spray skillet with cooking spray again, add scallions and ginger; cook, stirring frequently, about 30 seconds. Add rice, peas, soy sauce, vinegar, and crushed red pepper; cook, stirring occasionally, until heated through, about 4 minutes. Add the shrimp and egg; cook until heated through.
Yield: 4 servings=
317 Calories; 3g Fat (9.4% calories from fat); 26g Protein; 45g Carbohydrate; 5g Dietary Fiber; 259mg Cholesterol; 584mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

So whether you eat or drink or whatever you do, do it all for the glory of God. – 1 Cor. 10:31

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