1/4 cup low sodium chicken broth

2 tablespoons reduced sodium soy sauce

1 tablespoon rice wine or dry sherry

1 teaspoon cornstarch

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon five-spice powder

1 tablespoon canola oil

4 green onions, thinly sliced

2 tablespoons peeled and finely minced fresh gingeroot

1 cup thawed frozen peas

1/3 pound small cooked shrimp

2 cups cold, cooked white or brown rice

2 egg whites, lightly beaten

1/4 cup chopped pecans or walnuts, lightly toasted

1. Stir together chicken broth, soy sauce, wine or sherry, cornstarch, pepper flakes and five-spice powder. Set aside.

2. Place a large nonstick skillet over medium-high heat and add the oil. When hot, add the green onions and gingerroot; saute 1 minute.

3. Stir in the broth mixture, peas and shrimp; cook 1 minute.

4. Add the cooked rice and egg whites. Stir constantly for about 3 minutes, or until rice is heated through and egg whites are cooked.

5. Stir in the nuts and serve.