INGREDIENTS

1 pound medium-large shrimp (cleaned & deveined)

1 cup cooked long grain white rice

2 eggs (lightly beaten)

1 white onion (thinly sliced)

1 cup sliced mushrooms

1 cup fresh green beans

2 tablespoons canola or vegetable oil

1 & 1/2 cups fresh baby spinach

3/4 cup carrots (thinly sliced)

3 tablespoons low-sodium soy sauce

1/2 teaspoon freshly ground black pepper

2 to 3 green onions (trimmed and sliced into thin rounds)

INSTRUCTIONS

Cook shrimp in wok over medium-high heat for about 3 minutes, flipping halfway through (cooking time will vary based on size of shrimp).Remove from pan; set aside.

Add oil, onions, carrots, green beans, and cook for about 2-4 minutes, or until vegetables begin to soften.

Push vegetables to one side of the pan, add the eggs and stir until scrambled.

Add shrimp and cooked rice. Drizzle with soy sauce and pepper.

Cook for about 3-5 minutes, stirring repeatedly. Add spinach and remove from heat.

Stir until spinach is wilted. Garnish with green onion and serve.