Rating: 3 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 1
  • 5 star values: 1

Fill your bowl with Asian flavors when you prepare this colorful 20-minute recipe.

Allison Fishman
Recipe by Cooking Light August 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Drain. Remove rice from bags, and return to pan. Add peas to the pan, stirring well. Cover and keep warm.

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  • Heat a 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 to pan. Add onions and ginger to pan; sauté 1 minute. Add shrimp to pan; sauté 2 minutes or until shrimp are done.

  • Add shrimp mixture and eggs to rice mixture; stir well. Combine vinegar and the remaining ingredients, stirring well. Drizzle vinegar mixture over rice mixture; stir well.

Nutrition Facts

392 calories; calories from fat 15%; fat 6.7g; saturated fat 1.1g; mono fat 2.8g; poly fat 1.9g; protein 19.3g; carbohydrates 61.9g; fiber 3.2g; cholesterol 155mg; iron 4.9mg; sodium 478mg; calcium 67mg.
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