Shrimp Fried Rice

Here's another quick meal, great for a busy week night. Broccoli slaw is found in the bagged veggie section of your produce department. Broccoli not your favorite, try adding diced nappa cabbage, frozen peas, bean sprouts or any other veggie that floats your boat.

Serves 6

1 pound raw shrimp, peeled and deveined
3 cups cooked rice
3 green onions, diced
1/2 cup shredded carrots
1 cup raw broccoli slaw
1 can sliced water chestnuts, drained
2 beaten eggs
1 clove garlic, minced
1 tablespoon minced fresh ginger
1/4 low sodium soy sauce
1/4 cup fresh lemon or lime juice
2 tablespoons olive oil

Cook rice to package directions. Meanwhile in a large skillet heat the 1 tablespoon oil. Add the eggs, sprinkle with salt and scramble. Remove the cooked eggs from the pan, wipe clean and add the rest of the oil. Add the shrimp, garlic and ginger to the oil. Cook the shrimp on medium high. When they just begin to turn pink, add the veggies, soy sauce and citrus juice. Finish by adding the hot rice. Stir to coat and serve.