SHRIMP FRIED RICE

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES ¼ cup sodium-reduced soy sauce 1 tbsp fresh ginger, minced 1 tsp sesame oil 3 strips bacon, chopped 2 tbsp vegetable oil 8 green onions, chopped (white and green parts separated) 2 cloves garlic, minced 200 g large shrimp (31 to 40 count), peeled and deveined 5 cups Big Batch White or Brown Rice (see recipes, left) 2 cups chopped pineapple 1 cup frozen peas, thawed ⅓ cup chopped roasted cashews (optional) In small bowl, whisk together soy sauce, ginger and sesame oil; set aside.

In large nonstick skillet, cook bacon over medium heat, stirring occasionally, until lightly crisp, 6 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside.

In same pan, heat vegetable oil over medium-high heat; cook white parts of green onions and garlic, stirring, for 30 seconds. Add shrimp; cook, stirring frequently, until pink and opaque throughout, 2 to 3 minutes. Add rice, pineapple, peas, bacon and soy sauce mixture; cook, stirring, until combined and warmed through, about 2 minutes. Sprinkle with green parts of green onions and cashews (if using).

PER EACH OF 8 SERVINGS about 256 cal, 9 g pro, 10 g total fat (2 g sat. fat), 33 g carb (2 g dietary fibre, 5 g sugar), 36 mg chol, 420 mg sodium, 215 mg potassium. % RDI: 4% calcium, 10% iron, 6% vit A, 23% vit C, 11% folate.