2 T oyster sauce
1 T reduced-sodium soy sauce
1/2 t sugar
2 t roasted sesame oil, divided
2 eggs, lightly beaten with 2 t of water
3/4 pound medium shrimp, peeled and deveined, tails removed
2 T canola oil
3/4 t minced onion
1 T minced peeled fresh ginger
1/2 t minced garlic
1/2 cup minced green onions, divided
2 cups cooked brown basmati rice, cooled
1 cup bean sprouts
3/4 cup snow peas
Combine oyster sauce, soy sauce and sugar in a small bowl. Heat a heavy 12-inch skillet over medium-high heat. Add 1 teaspoon sesame oil and eggs. Cook until eggs are softly scrambled. Remove from pan.
Add remaining sesame oil to pan. Add shrimp; stir-fry until just cooked, about 2 minutes. Remove from pan. Wipe pan clean.
Add canola oil to pan. Add onion; stir-fry 2 minutes. Add ginger, garlic and half the green onions; stir-fry 30 seconds. Add rice; cook, without stirring, 1 minute to crisp, then stir-fry 2 to 3 minutes. Add bean sprouts, peas, egg, shrimp, remaining green onions and sauce. Toss gently until thoroughly heated. Serves 4.
Per serving: 280 calories, 11 g fat, 105 mg cholesterol, 16 g protein, 28 g carbohydrates, 1 g fiber, 830 mg sodium.
Recipe by Laraine Perri, a food writer in New York City