Here’s a fact about me that you probably don’t know – I didn’t have my first taste of Chinese food until I was 20 years old. My old boss took our staff out to eat and they all wanted Chinese food, so being the pleasing person I am (read: I didn’t have a choice), I gave it a try. Knowing my tastes, my boss ordered orange chicken for me and my love for Chinese food began.
Ever since then I’ve been eating it on a regular basis. But sometimes I want just a small amount when a craving hits. And this small batch of Shrimp Fried Rice hits the spot. It’s the perfect meal for one or two if you’re not ravenous. Plus, it all comes together in about 20 minutes and is Weight Watchers friendly.
Shrimp Fried Rice for One
3 oz Shrimp
1/2 c day old white rice
1/4 c Frozen peas and carrots
Salt and pepper
1 tsp Low sodium soy sauce
1/2 tsp Sesame oil
1 tsp Canola oil
1/2 tsp low sodium soy sauce
1/2 tsp sesame oil
Marinate shrimp by placing marinade ingredients in a small Ziploc bag. Add shrimp and toss together. Place in refrigerator until ready to use, 30 minutes to 8 hours.
Spray a sauté pan or wok with cooking spray. Season egg with salt and pepper. Once pan is hot, add egg and scramble until cooked. Remove from pan. Wipe out pan.
Place 1/2 tsp canola oil in pan and let heat over medium heat. Add shrimp and cook for 3 minutes or until pink, turning once. Remove shrimp from pan.
Add remaining oil to pan and let heat. Add rice to pan and cook over medium high heat until heated through (stirring once or twice). Add vegetables, shrimp and egg. Season with salt and pepper. Mix in soy sauce and sesame oil and stir together. Cook for an additional 2 minutes.
Optional: Serve with green onions
Serves 1 or 2
2 servings = 6 WW SP per serving
1 serving = 12 WW SP
** Note, you can reduce the points by using cooking spray in place of canola oil and using egg whites instead of an egg