Skinny Dip Shrimp Fried Rice December 19 2014

Skinny Dip Shrimp Fried RiceServes 4

2 bags Skinny Dip Rice Pearls
1/2 lb cooked medium shrimp, thawed if frozen
2 medium eggs, lightly beaten
1/2 cup snow peas, halved
1/3 cup frozen peas
3 green onions, sliced thin
2 garlic cloves, minced
2 tablespoons low sodium soy sauce
1 teaspoon oil
2 tablespoons slivered almonds (optional)

Rinse rice pearls and drain.  Add to a bowl with frozen peas. Toss with 1 tablespoon soy sauce; let sit. Place shrimp in a bowl with 1 tablespoon soy sauce; let sit. Heat oil in a large nonstick wok skillet. Saute garlic and onion 30 seconds. Add snow peas and saute 2 minutes.

Push veggies to one side and pour in eggs. Cook 1 minute without stirring, then stir to break into smaller pieces. Stir in rice pearls. Stir fry 2 minutes over high heat. Add shrimp & almonds and stir fry 2 minutes or until shrimp are hot.  Don't overcook or shrimp will be tough. Serve immediately.

Nutrition Per Serving
(not including almonds)
Calories: 117      Carbs: 4 grams      Protein: 16 grams
Fat: 4 grams     Sodium: 389 mg     WW Points Plus: 3