Shrimp Fried Rice

2		large eggs
1  dash		salt
2  tablespoons		vegetable oil
1-1/2  tablespoons		low sodium soy sauce
14  ounces		salad shrimp
1  teaspoon		ground ginger
4  ounces		sugar snap peas
1  cup		diced carrots
1/2  cup		chopped white onion
3  cups		white rice

Tip: For nutritional information on all the ingredients in Shrimp Fried Rice just click on each ingredient name. Then adjust the serving size for any Shrimp Fried Rice ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Whisk eggs with a dash of salt in small bowl. Heat 1 tbsp vegetable oil in a large skillet over med-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with spatula and cook until just set on the other side, about 30 seconds. Transfer to cutting board and cut into thin strips.

Combine soy sauce and 1 tbsp water in small bowl and set aside. heat the reamining vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until amost cooke through, about 2 min. Add the peas, carrots and onions and continue to stir fry unti lcrisp tender about 1 min. Add the rice and soy sauce mix tur and stir-fry until heated through. Stir in the eggs and eat.