Oxmoor House
6 servings (serving size: about 1 1/3 cups)

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.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat; drain. Remove rice from bags; return to pan. Cover and keep warm.

Step 2

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.

Step 3

While shrimp cook, combine soy sauce and next 3 ingredients in a small bowl.

Step 4

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.

Step 5


Step 6

Young Chefs can:

Step 7

Measure frozen peas

Step 8

Pour soy sauce mixture over rice

Step 9


Step 10

Older Chefs can:

Step 11

Beat eggs

Step 12

Help peel shrimp

Step 13

Help chop green onions with assistance

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