Heat non-stick wok or a large deep skillet over medium high heat until a drop of water sizzles. Swirl 1 teaspoon of the canola oil, then add the shrimp. Stir-fry until golden and just opaque in the center, 4-5 minutes; transfer to a bowl.
Swirl 1 teaspoon of the canola oil int the wok, Add the eggs and cook, stirring until scrambled, about 2 minutes. Transfer the eggs to the bowl with the shrimp.
Swirl remaining 2 teaspoons canola oil into the wok. Add scallions and ginger. Stir-fry until softened, 1-2 minutes. Add the peas and carrots, shrimp and scrambled eggs, stir-fry about 1 minute. Add the rice and stir-fry until heated through, 2-3 minutes Stir in the soy sauce, hoisin sauce, sasame oil, and salt. Stir-fry until well combined and the mixture is hot, about 2 minutes.
(1 cup serving) 267 Calories, 7 g fat, 1 g Sat Fat, 161 mg Cholesterol, 584 mg Sodium. 35 g Carb, 2 g Fiber, 16 g Protein, 53 mg Calcium WW Points 6
Serving
Suggestions
Chicken can be substituted for shrimp.
Originally Submitted
5/4/2008
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