2 T. fat-free, less-sodium chicken broth
2 T. rice wine or sake
1 T. low-sodium soy sauce
1 tsp. dark sesame oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 T. vegetable oil
2 large eggs, lightly beaten
2 cups chopped green onions
1 T. minced peeled fresh ginger
5 cups cooked long-grain rice, chilled
1 pound medium shrimp, cooked, peeled, and coarsely chopped
1 (10-ounce) package frozen green peas, thawed

Fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables. In this and other fried-rice recipes, the cooked rice must be chilled to prevent its grains from sticking. To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight. Combine first 6 ingredients in a bowl; set aside. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture. Toss gently to coat.

Yield: 6 servings
Serving size: 1-1/3 cups

Calories: 380
Fat: 7.9g
FIber: 1.7g