Fried Rice with Shrimp

Serves 4, or keep some for lunchtime leftovers. Nutritional info listed at the bottom.

1 tbs + 1tsp canola oil
2 garlic cloves, minced
4 scallions (green onions) thinly sliced
1tbs peeled and minced fresh ginger (optional)
4 c. cooked brown rice
1 red bell pepper, finely diced
3/4 c. frozen shelled edamame, cooked according to package directions & drained
1/2c. fresh or frozen (thawed) corn kernels
16 oz shelled, deveined shrimp, thawed and pat dry (guessing at the amount- do your best to gauge how much you think 4 people will eat)
2 large eggs, beaten
3tbs low-sodium soy sauce

Heat 1 tbs of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions, and ginger and cook, stirring until softened and aromatic, 1-2 minutes. Add the cooked red bell pepper and shrimp. Saute for 2 minutes (shrimp will not be cooked all the way through- this is ok.) Add the edamame, corn and rice and cook until heated through- 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.

WITHOUT the shrimp:
Calories- 400
Total fat- 12.5g (mono- 4.5, poly 2.5, sat 2)
Protein- 16.5g
carb- 56g
fiber- 7g