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  Shrimp Fried Rice
   Appetizers
   Cooking Light
   6/20/2008
Ingredients:
2 T fat-free, low-sodium chicken broth
2 T rice wine or sake
1 T low-sodium soy sauce
1 tsp dark sesame oil
1/2 tsp salt
1/4 tsp pepper
2 T vegetable oil
2 large eggs, lightly beaten
2 cups chopped green onions
1 T minced peeled fresh ginger
5 cups long-grain rice, chilled
1 lb medium shrimp, cooked, peeled & coarsely chopped
1 10-oz pkg frozen green peas, thawed
Instructions:
1. Combine first 6 ingredients in a bowl, set aside

2. Heat vegetables in a wok or large non-stick skillet over med-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions & ginger; stir-fry 1 minute. Add rice, shrimp, & peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat.

Serves 6. (Serving size 1 1/3 cups)

To chill rice:
Spread the cooked rice on a jelly-roll pan; cover & refrigerate 8 hours or overnight.
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