Shrimp and Vegetable Fried Rice
Ingredients
- 1 (8.5-oz) pouch microwavable brown basmati rice
- 2 large eggs, lightly beaten
- 1½ Tbsp olive oil, divided
- 1 lb peeled and deveined, large raw shrimp
- 2 green onions, sliced
- ⅛ tsp crushed red pepper
- 1 (10.8-oz) pkg frozen baby broccoli blend vegetables
- 2 Tbsp low sodium soy sauce
Instructions
- Microwave rice according to package directions.
- Cook eggs in ½ Tbsp hot oil in a large wok or skillet over medium heat, stirring occasionally, until set; remove from skillet, and keep warm.
- Cook shrimp in ½ Tbsp hot oil in skillet over medium heat until pink and firm; remove from skillet, and keep warm.
- Cook rice, onions, and red pepper in ½ Tbsp hot oil in skillet, stirring occasionally, until rice is slightly browned.
- Meanwhile, microwave vegetables according to package directions.
- Stir soy sauce, scrambled eggs, shrimp, and vegetables into rice mixture; cook 2 minutes or until thoroughly heated.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
323
|
323
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 25 | 25 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 518 | 518 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
Heart-Healthy Lunch Meal Plan
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