Makes:
8 servings


Ingredients:


2 cups rice, cooked

1 teaspoon peanut oil
1/4 cup plus 2 tablespoons chicken stock

3 garlic cloves, minced
3 jalape peppers, seeds removed, sliced

1 pound shrimp
2 tablespoons lite soy sauce

1 teaspoon sugar
4 green onions, chopped

2 cups fresh basil, chopped


Directions:


Prepare rice according to package directions.
Heat oil, 2 tablespoons stock, garlic and jalapenos in a wok over high heat for 1 minute.

Add the shrimp and cook for 1 minute.
Add soy sauce, sugar, remaining stock and green onion and bring to a boil; stir in the basil and cook for 30 seconds to 1 minute.

Serve over rice.
Note: Do not remove jalepeno seeds without gloves or using a utensil-seed will burn skin.

Nutritional Information:


Serving Size: 1 cup
Calories: 170

Fat: 3 g
Cholesterol: 170 mg

Protein: 25 g
Carbs: 9 g

Fiber: 1.5 g
Sodium: 770 mg



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