|3||tablespoons canola oil|
|1||medium onion, chopped|
|3||cups cooked brown basmati rice|
|3||cups zucchini and squash ribbons, chopped|
|2||eggs, lightly beaten|
|20||cooked medium shrimp, coarsely chopped|
|2||cups frozen green peas, rinsed under cold water|
|3||tablespoons reduced sodium soy sauce|
|2||scallions (green parts only), chopped|
1. In a wok or large skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 6 minutes or until it softens. Add the rice and use a large spoon to break up any clumps. Heat the mixture for 2 minutes, tossing the rice in the oil.
2. Lower the heat to medium and stir in the zucchini and squash. Push the rice mixture to the perimeter of the pan so there’s an empty space in the center. Add the eggs to the center and stir with a fork to scramble until just set. Stir the bits of egg into the rice mixture.
3. Stir in the shrimp, peas, and soy sauce. Cook, stirring, for a few minutes until the shrimp and peas are hot. Sprinkle with scallions.