Many take-out versions can be heavy in fat and low in nutrients. This entrée, featuring brown rice, is a quick and healthful alternative to take-out.
3 (3 1/2-ounce) bags boil-in-bag brown rice
2 large eggs, lightly beaten
1 tablespoon canola oil
12 ounces medium shrimp, peeled and deveined
3 tablespoons lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
1/4 teaspoon salt
1 cup chopped green onions
1 tablespoon bottled minced fresh ginger
2 cups frozen petite green peas
How to Make It
Cook rice according to package directions, omitting salt and fat; drain. Remove rice from bags; return to pan. Cover and keep warm.
While rice cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil. Add shrimp; cook 2 minutes, stirring often.
While shrimp cook, combine soy sauce and next 3 ingredients in a small bowl.
Add onions and ginger to shrimp; sauté 1 minute. Add peas, stirring until thoroughly heated. Stir shrimp mixture and egg into rice, and drizzle with soy sauce mixture. Fluff well with a fork, and serve immediately.
Young Chefs can:
Measure frozen peas
Pour soy sauce mixture over rice
Older Chefs can:
Help peel shrimp
Help chop green onions with assistance
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