Shrimp Fried Rice

From Food

2 c. brown minute rice

1 lb. of shrimp (precooked and frozen or raw)

1 sm. onion

2 tbs. olive oil

1 clove of garlic, minced

2 eggs

1 ½ c. frozen peas    

¼ c. soy sauce (to taste)

1 tsp. cayenne pepper (to taste/optional)

 

If shrimp are frozen, take them out of the freezer and place them in a colander in the sink. Run cold water over them to thaw. Cook brown minute rice according to package directions in microwave or stove top. Use caution if cooking on stove top as you may want to reduce the amount of water and/or cooking time to prevent the rice from becoming overcooked and mushy. While the rice is cooking, chop onion and sauté in a large deep skillet on medium low heat in olive oil until onion is translucent. Add minced garlic and cook for 1 to 2 minutes more. If shrimp are too large, cut them in half using kitchen shears or knife. Add rice that has been fluffed with a fork to skillet increasing the heat to medium high. Stir for 1 minute. Add two eggs, and cook until no more raw egg remains stirring constantly. Add 1/8 c. of soy sauce. Continue stirring constantly adding shrimp and then peas. Add remaining soy sauce and cayenne pepper. Stir until contents have heated through. Taste and add more soy sauce and cayenne accordingly or add to plate. Reduce heat to low and serve! *If you chose raw shrimp, cook them after you have cooked the onion. Add the shrimp when the onion has cooked and only cook for 2 minutes as shrimp will continue to cook throughout the process. Makes 8 servings (apx. 1 c.) at 5 points each 220 cal; 7 g. fat; 2 g. fiber. Total batch contains 1,764 cal; 54 g. fat; 16 g. fiber **You can also substitute left-over whole wheat spaghetti for rice, chicken for shrimp, and add or substitute just about any vegetable. Mushrooms are also delicious! Just be sure to adjust nutritional information accordingly.