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

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