Ingredients
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms, sliced
- ⅓ cup green onions, sliced
- 1 teaspoon fresh ginger root, minced
- 1 egg, beaten
- 2 cups cooked rice
- 1½ cups cooked shrimp, cut into small pieces
- 1 tablespoon soy sauce
Directions
- Heat oil in large skillet or wok over medium-high heat. Add mushrooms, onions and ginger root; stir-fry 1 minute.
- Push vegetables aside; pour egg into skillet and scramble.
- Stir in rice, gently separating grains.
- Add shrimp and soy sauce; stir until thoroughly heated.
Nutrition Facts
- Calories 208
- Total Fat 6g
- Cholesterol 149mg
- Sodium 520mg
- Carbohydrates 24g
- Protein 15g
