Cook rice according to package directions, omitting salt and fat.
Heat a wok or large nonstick skillet that has been coated with cooking spray over medium to medium-high heat. Scramble eggs, remove from wok, cover, and set aside.
Add oil to pan and let heat. Stir in shrimp and cook 3 minutes. Stir in green onions and peas and carrots, and stir-fry about 5 minutes, until shrimp are cooked through.
Stir in cooked rice, eggs, and soy sauce, and stir-fry another minute.
Exchanges 3 very lean meats; 2 starches; 1 medium fat meat substitute; 1 fat; 0.5 vegetable
Side Suggestions: Steamed Edamame
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