You’ll love this slimmed-down dish. It’s a meal in itself, but a crisp green salad with a squeeze of lemon would go nicely.
Prep time: 15 minutes Cooking time: 45 minutes Total time: 1 hour
- 1¼ cups dried long-grain jasmine rice or basmati rice
- 2 large eggs
- 2¼ Tbsp. soy sauce/ tamari
- Cooking spray
- *1 lb. peeled and deveined large shrimp, thawed if frozen, tails removed, rinsed and patted dry
- 1 large garlic clove, minced
- 1 tsp. grated peeled fresh ginger
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- 1 cup frozen peas
- 2 level Tbsp. oyster sauce
- * Up to 10 short sprays of any cooking spray are Free. After that count ½ Syn for every additional 5 sprays
- Cook the rice according to the package instructions. Fluff with a fork, spread out on a rimmed baking sheet and chill until needed.
- In a small bowl, beat the eggs, 1 tablespoon water and ¼ teaspoon soy sauce and a pinch of salt with a fork until well blended. Spray a medium nonstick skillet with cooking spray* and place over a medium heat. Pour in the egg mixture and cook for 2–3 minutes, lifting edges a little and gently shaking the pan to make sure the egg doesn’t stick until it’s nearly set. Slide onto a plate and let cool. Then roll up the omelet and cut into thin strips.
- Put the shrimp in a bowl, add the garlic and ginger, then toss to coat.
- Spray a nonstick wok or large, deep nonstick skillet with cooking spray* and place over a medium heat. Add the shrimp, mushrooms and onion and cook, tossing frequently, for 5–6 minutes, until the shrimp are pink and nearly cooked through.
- Add the cooled rice and peas and cook, tossing, for a 2–3 more minutes, until the peas and rice are heated. Add the remaining soy sauce and the oyster sauce, stir to mix and cook, tossing, for 1 minute. Remove from the heat.
- Place the omelet strips on top of the rice mix. Cover and let it stand for 1 minute off heat, or until ready to serve.