Shrimp Fried Rice

From FNM 11/11
Makes 4 servings
Time: 25 minutes

2 large eggs
Kosher salt
2 Tbsp. vegetable oil
1 1/2 Tbsp. low-sodium soy sauce
1 tsp. sesame oil
1/2 lb. medium shrimp, peeled, deveined and cut into pieces
1 Tbsp. minced peeled ginger
4 oz. fresh or frozen (and thawed) snow peas, halved
1 c. shredded carrots
1 bunch scallions, chopped
3 c. cooked white rice

Whisk the eggs with a pinch of salt in a small bowl. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.

Combine the soy sauce, sesame oil and 1 Tbsp. water in a small bowl and set aside. Heat the remaining 1 Tbsp. vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.

Calories 358--Fat 12--Carbs 43--Fiber 3--Protein 20