Shrimp “Fried” Rice

• 3 (3 1/2-ounce) bags boil-in-bag brown rice
• Cooking spray
• 2 large eggs, lightly beaten
• 1 tablespoon canola oil
• 12 ounces medium shrimp, peeled and deveined
• 3 tablespoons lower-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon dark sesame oil
• 1/4 teaspoon salt
• 1 cup chopped green onions
• 1 tablespoon bottled minced fresh ginger
• 2 cups frozen petite green peas

1. Cook rice according to package directions, omitting salt and fat; drain. Remove rice from bags; return to pan. Cover and keep warm.
2. While rice cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil. Add shrimp; cook 2 minutes, stirring often.
3. While shrimp cook, combine soy sauce and next 3 ingredients in a small bowl.
4. Add onions and ginger to shrimp; saute 1 minute. Add peas, stirring until thoroughly heated. Stir shrimp mixture and egg into rice, and drizzle with soy sauce mixture. Fluff well with a fork, and serve immediately.
5. Young Chefs can:
6. Measure frozen peas
7. Pour soy sauce mixture over rice
8. Older Chefs can:
9. Beat eggs
10. Help peel shrimp
11. Help chop green onions with assistance

brown rice, cooking spray, eggs, canola oil, shrimp, lower, rice vinegar, dark sesame oil, salt, green onions, fresh ginger, frozen petite green peas

Taken from www.myrecipes.com/recipe/shrimp-fried-rice-1 (may not work)