NUTRITION

SERVINGS

INGREDIENTS

6.35 oz raw shrimp

1 tsp low-sodium soy sauce

0.25 tsp garlic powder

0.13 tsp paprika

0.05 tsp black pepper

1 spray olive oil cooking spray

0.65 cup cooked jasmine rice

1 spray olive oil cooking spray

2 tbsp yellow onion

1 clove garlic

0.25 cup mixed vegetables

0.25 cup egg whites

1 small egg

1 tbsp low-sodium soy sauce

0.5 tsp oyster sauce

0.25 tsp sesame oil

0.13 tsp red chili flakes

1 tbsp green onions

2 tsp light mayonnaise

1 tsp sriracha

0.05 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

  In a small bowl, toss the raw shrimp with 1 teaspoon of soy sauce, 0.25 teaspoon garlic powder, paprika, and black pepper, then let marinate for 10 minutes.

• 2

  Heat a large skillet over medium-high heat and apply one spray of olive oil; sear the shrimp for 2 minutes per side until pink and opaque, then remove and set aside.

• 3

  Wipe the skillet if needed, apply another spray of olive oil, and sauté the chopped onion and minced garlic for 2 minutes until fragrant.

• 4

  Add the mixed vegetables to the skillet and cook for an additional 3 minutes until tender.

• 5

  Push the vegetables to one side of the pan, pour in the egg whites and the whole egg, and scramble until just set before mixing with the vegetables.

• 6

  Stir in the cooked jasmine rice, 1 tablespoon of soy sauce, oyster sauce, sesame oil, and chili flakes, tossing until the rice is evenly coated and hot.

• 7

  Return the cooked shrimp and green onions to the pan, tossing briefly to combine all flavors.

• 8

  In a small ramekin, whisk together the light mayonnaise, sriracha, 0.05 teaspoon garlic powder, and lime juice until smooth.

• 9

  Plate the fried rice and finish by drizzling the spicy garlic sauce over the top.