Lower calorie shrimp fried rice

Pour the rice into a metal strainer and wash off the starches under the sink; drain off most of the water.

Add the rice and water to a pot, cover, set on medium and bring to a boil. After about 20 seconds of boiling turn off the heat, take the lid off, lay a kitchen towel over the top and put the lid back on.

Let the rice steam off the heat for 15 minutes, then spread it out on a plate so the steam escapes.

Chop the deveined shrimp into small cubes, add salt and cornstarch as a dry marinade, mix and set aside.

Mince the garlic; small dice the onion, carrots and mushrooms; slice a green onion; beat two eggs.

Mix sugar, soy sauce and MSG in a bowl as the rice seasoning.

Set the wok over high heat, coat the inside with a solid one second spray, add the shrimp and stir fry 45 to 60 seconds until just cooked through; remove.

Spray again, add the garlic and saute 10 seconds until aromatic without burning, then add the onions and carrots and stir fry about 60 seconds until starting to brown, then the mushrooms for another 30 to 60 seconds; remove the vegetables.

Long yao: bring the heat to high, turn it off, pour in the peanut oil and swirl it around the wok.

Pour in the beaten egg slowly and cook until the curds just start to set; slide the egg up the side of the wok and add the rice.

Break up the clumps and stir constantly for two to three minutes to fry and lightly crisp the rice.

Add the soy sauce, sugar and MSG seasoning to the rice and egg.

Add the shrimp and cooked vegetables and cook another 15 to 20 seconds to bring everything up to temperature.

Turn off the heat, add the sliced green onions, mix once and serve. Taste and adjust salt, sugar, soy sauce or MSG.