Ingredients

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 (using egg beaters)
2 c chopped green onion
1 T minced peeled fresh ginger
5 C cooked long grain white rice, chilled
1 lb medium shrimp, cooked and coarsely chopped
1 (10 oz) pkg frozen peas

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.

Note: Serve as 12 side dishes & you can reduce your Units to 4 per serving