Shrimp and rice stir fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; Cooked |
| 2 | cups | Rice; Cooked |
| 1 | teaspoon | Knorr Vegetable Stock; powder |
| 1 | Carrot; chopped | |
| 1 | medium | Onion; quartered |
| 7 | mediums | Mushroom; sliced |
| ½ | cup | Water |
| 2 | tablespoons | Soy Sauce; Low Sodium |
| 2 | Cloves Garlic; crushed | |
Directions
In wok heat water, veg. powder and garlic. Add chopped carrot and cook until tender - crispy. Add onions and mushrooms. Cook about 4 min. Add shrimp and heat through. Add cooked rice and soy sauce. Heat through and serve.
Recipe By : Linda
Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 21:17:58 +0000 From: "Linda Gordon" <lgordon@...> NOTES : If there seems to be a lot of liquid in the pan after adding the shrimp them drain most of it off before adding the rice and soy sauce.
Per Serving
Calories - 489½
Total Fat - 2⅘
5⅕%CFF