Ingredients

• 1 Tbsp Compliments Extra Virgin Olive Oil
• 2 Eggs, Beaten
• 2 Stalks Celery, Sliced Diagonally
• 1 Red Bell Pepper, Sliced
• 1 Small Onion, Chopped
• 1 Cup Mushrooms, Sliced
• 2 1/2 Cups Vegetable Stock
• 1 Cup Rice
• 1/4 Cup Compliments Soya Sauce
• 1/2 Tsp Ginger Root, Chopped
• 1/2 Tsp Dried Basil Or 1Tsp Chopped Fresh
• 1/2 Tsp Dried Thyme Or 1 Tsp Chopped Fresh
• 1/2 Tsp Garlic Powder
• 1 Cup Shrimp, Peeled And Deveined
• 1/2 Cup Fresh Coriander, Chopped

Directions:
In the pot, scramble the eggs in 1/2 tbsp of the olive oil. Remove the eggs; set aside. In the same pot, sauté the celery, red bell pepper, onion and mushrooms in the remaining oil for about 3to 5 minutes.

Add the stock. Bring to a boil; reduce the heat. Add the remaining ingredients, except the shrimp and coriander. Cover, and simmer for 6 to 7 minutes. Add the shrimp. Cook, covered, for 6 to 7 minutes or until the rice is cooked.

Mix in the coriander and reserved egg. Add more soy sauce for taste, if desired. Serve immediately.

Variation:
Replace the shrimp with chicken, pork, beef or turkey. Use low-sodium soy sauce to reduce the amount of salt in this recipe.

Low-Fat Option:
Use low-fat vegetable stock.

Nutritional Information:
Per Serving: 269 Cal (30% from Fat, 17% from Protein, 53% from Carb); 11 g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 36 g Carb; 4 g Fiber; 5 g Sugar; 105 mg Calcium; 5 mg Iron; 1981 mg Sodium; 126 mg Cholesterol

"Star Ingredient: Shrimp"