Serves: 6
Start to Finish: 25 minutes

2	cup broccoli, chopped
1	cup zucchini, chopped
1	cup carrots, chopped
3½	tablespoons canola oil
3	eggs, lightly beaten
2	medium tomatoes, sliced into wedges
½	cup chicken broth, divided
2	tablespoons soy sauce, divided
3	cloves garlic, minced
1	tablespoon curry powder
½	teaspoon ground coriander
2	teaspoon granulated sugar
½	cup cashews, toasted
4	cup cooked rice, spread on pan to dry out a bit (or day old)
1	pound jumbo shrimp, peeled and deveined
	salt and pepper to taste
¼	cup raisins, slightly plumped (optional)
1	lime, sliced into wedges

1.  Steam broccoli, carrots and zucchini until tender, 5 to 7 minutes. 
2.  Heat 1 tablespoon oil in large skillet over medium high heat.  Add eggs, and cook 2 minutes, stirring.  Stir in tomatoes, and cook 1 minute.  Add vegetables, half of broth and half of soy sauce.  Toss to combine.  Transfer mixture to large bowl and set aside.
3.  Heat 2 tablespoons oil in skillet. Stir in garlic, curry, coriander, granulated sugar and cashews.  Cook 30 seconds.  Add rice and remaining broth and soy sauce.  Cook 5 to 7 minutes, stirring and tossing, until rice is browned. Transfer mixture to bowl with vegetables and toss.
4.  Heat remaining oil in skillet.  Add shrimp, salt and pepper.  Sauté until cooked through, 5 to 7 minutes.  Transfer shrimp to bowl with vegetables and rice.  Add raisins.  Toss to combine.  Serve with lime.

Per Serving: 445 cal., 17 g fat (2 g sat. fat), 241 mg chol., 510 mg sodium, 491 mg pot., 49 g carb., 9 g sugar, 4 g fiber, 24 g pro.