Shrimp & rice stir fry

4 Servings

Ingredients

Quantity Ingredient
1 Carrot -- chopped
2 Cloves Garlic -- crushed

Directions

1 lb Shrimp -- Cooked

2 c Rice -- Cooked

1 ts Knorr Vegetable Stock --

: powder

1 md Onion -- quartered

7 md Mushroom -- sliced

½ c Water

2 TB Soy Sauce -- Low Sodium

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. 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 Recipe By : Linda

From: "Linda Gordon" <lgordon@brunswickdate: Mon, 28 Oct 1996 21:17:58 +0000

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