Fried Brown Rice with Shrimp, Sugar Snap Peas and Almonds-Low Fat Ingredients: 4 cups water 8 oz. sugar snap peas or snow peas, trimmed 1 large egg 1 tbsp. reduced sodium soy sauce 1 tbsp. unseasoned rice vinegar 1 tsp. toasted (dark) sesame oil 2 tsp. canola oil 1 tbsp. each minced fresh ginger, minced garlic 4 oz. (about 12) medium shrimp, shelled, deveined, patted dry 2-1/2 cups cold medium or long grain brown rice, cooked 1/4 cup each thin sliced scallions, chopped almonds Directions: In medium saucepan, heat water to boiling. Add peas and cook 1 minute; drain. Set aside. In small bowl, whisk egg and set aside. In separate bowl, combine soy sauce, vinegar and sesame oil; set aside. Heat large nonstick skillet with sloping sides, or a wok, over high heat until hot enough to sizzle and evaporate drop of water. Add oil, ginger and garlic all at once. Stir-fry 10 seconds. Add shrimp and quickly stir-fry to coat with oil, about 30 seconds. Add brown rice; stir-fry, breaking up any clumps with spatula, until heated through, about 1 minute. Add soy mixture, snow peas and scallions. Stir-fry 10 seconds just to blend. Push rice to one side of pan. Add egg and cook, without stirring, until it begins to set, about 10 seconds. Using a spatula, stir egg into rice, breaking egg into small pieces and mixing all ingredients, about 1 minute. Sprinkle with almonds and serve immediately. Makes 4 servings. Nutritional Info Per Serving: Cal: 298, Total Fat: 11 g, Sat Fat: 1 g, Sod 223 mg, Carb: 37 g, Dietary Fiber: 5 g, Pro 14 grams
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