Shrimp Fried Rice

Ingredients

• 2 tablespoons fat-free, less-sodium chicken broth
• 2 tablespoons rice wine or sake
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dark sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 2 cups chopped green onions
• 1 tablespoon minced peeled fresh ginger
• 5 cups cooked Long-Grain Rice, chilled
• 1 pound medium shrimp, cooked, peeled, and coarsely chopped
• 1 (10-ounce) package frozen green peas, thawed

Preparation

1. Combine first 6 ingredients in a bowl; set aside.
2. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat.