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Ingredients

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Directions

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  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add eggs and cook until just set. Remove eggs to a plate and slice into 1/2-inch strips.

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  • Wipe out skillet and heat 2 teaspoons olive oil over medium-high heat. Add shrimp and cook for 1 minute on each side. Remove to another plate.

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  • Wipe out skillet and cook rice following package directions, using remaining 2 teaspoons olive oil. During last 5 minutes of cooking, add peas, soy and oyster sauces and water chestnuts. Add additional 1/3 cup water if mixture seems too dry.

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  • Stir in shrimp and egg strips. Raise heat to medium-high and cook for an additional minute or until all ingredients are heated through.

  • Makes 4 servings.

Nutrition Facts

401 calories; 12 g total fat; 2 g saturated fat; 308 mg cholesterol; 739 mg sodium. 44 g carbohydrates; 5 g fiber; 31 g protein;

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