ftened, about 5 minutes; stir shrimp, onion, corn, and garlic
Saute onions and bell pepper in margarine.
Add shrimp (chopped); saute, then add the can of fried rice.
Heat and serve.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the sambal oelek
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
aporated enough to cause the rice to burn on the
Cook your rice (I use a rice cooker). You want it a
st four ingredients and marinate shrimp for 15 minutes.
Beat
til Raisins swell.
Add Shrimp and pineapple chunks. Cook
hrough
Add already cooked rice
Stir quickly until sauces
Prepare rice as directed, simmering 15 minutes.
Remove from skillet and set aside; keep warm.
In same skillet, heat oil over high heat.
Add green onions, garlic, and ginger; cook 1 minute. Add shrimp; cook 2 minutes, stirring constantly until pink.
Add chestnuts and prepared rice.
Cook 2 minutes.
Add pea pods and cook 1 to 2 minutes or until crisp-tender.
Makes 6 servings.
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
Prepare Rice-A-Roni mix as directed, simmering 15 minutes. Remove from skillet; set aside.
Keep warm.
In same skillet, heat oil over high heat.
Add green onions, garlic and ginger; cook 1 minute.
Add shrimp; cook 2 minutes.
Add water chestnuts and prepared Rice-A-Roni.
Cook 2 minutes.
Add pea pods.
Cook 1 to 2 minutes until crisp-tender.
Cook rice; refrigerate.
Boil shrimp in salt water for 10 minutes.
Saute vegetables in margarine until tender.
Add shrimp and rice.
Mix well.
Add soy sauce to taste.
Heat sesame oil in saute pan or wok until it starts to smoke a little then add your meat mixture and white onions.
Saute until you can see the juices coming out.
Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
Finish with scrambled eggs, green onions, peas and kimchee.
Saute for about 2 minutes.
Garnish with chopped green onion and kimchee over fried rice.
nd serve immediately.
Vegetable Fried Rice:
Heat oils in a
ticky.
To make the fried rice, heat 1 tbsp vegetable oil
ighest temperature.
Add the rice to the boiling water. Swirl
Note: Cook the rice first, so that it has
side.
To make the fried rice ring, heat 1 tablespoon oil
Follow directions on box in preparing fried rice. Fry the potato, add onion, green pepper, mushrooms, bean sprouts, fried rice, eggs, spice salt, pepper, soy sauce. Cook on low heat about 20 minutes.