Shrimp Fried Rice

Left over rice, pre-cooked shrimp and a mix of veggies is all you need to prepare a healthy dinner of fried rice--who needs take out?

Ingredients:

• 1 cup package frozen precooked shrimp, without tails
• 2 eggs
• 1/4 teaspoon salt
• 6 tablespoons peanut or vegetable oil
• 1 cup frozen mixed green peas and carrots
• 1/2 teaspoon salt
• 2 cloves garlic, crushed
• 4 cups cold cooked rice or 4 cups just cooked precooked rice
• 1/4 cup minced green onion
• 2 tablespoons soy sauce mixed with 1/4 teaspoon sesame oil
• Red or cayenne pepper to taste

Directions:

Beat eggs slightly with 1/3 teaspoon salt in small bowl. Heat 2 tablespoons oil in a wok, or large skillet, over medium heat for 1 minute, rotating to coat sides with oil. Pour in beaten eggs and slowly rotate several times to spread eggs thinly over surface. When eggs are lightly browned on bottom, turn and cook other side then remove. Slice cooked eggs into 1/4 inch strips and cut longer pieces in half lengthwise. Add 2 tablespoons oil and heat to medium high. Stir fry sliced onions, and garlic 30 seconds, or until garlic is golden brown. Add green peas and carrots. Cook on medium heat until tender, about 3 minutes. Add precooked shrimp and heat 5 minutes until warm. Either remove this mix from skillet and set aside, or use a new skillet. Add 2 tablespoons oil and heat 30 seconds. Add cooked rice, breaking up any lumps. Stir fry 3-4 minutes. Add vegetables and shrimp back into rice. Add soy sauce and 1/4 teaspoon sesame oil combination to pan and mix well. Add cooked eggs back in and stir fry until thoroughly heated, about 3 minutes. Serve hot.

Number of Servings: 4-6

Notes from the Cook: You can add drained canned mushrooms or fresh precooked. Instead of peas and carrots, you can use 1/2 cup frozen green beans and carrots and/or fresh snow peas, string removed and sliced on diagonal.