Shrimp & Rice Stir Fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Shrimp, Cooked
2 cup: Rice, Cooked
1 tsp: Knorr Vegetable Stock --,
Directions:
: powder
1 Carrot -- chopped
1 md Onion -- quartered
7 md Mushroom -- sliced
1/2 c Water
2 TB Soy Sauce -- Low Sodium
2 Cloves Garlic -- crushed
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 - 489.5 Total Fat - 2.8 5.2%CFF
Recipe By : Linda
From: "Linda Gordon"
Source from luhu.jp
1 Carrot -- chopped
1 md Onion -- quartered
7 md Mushroom -- sliced
1/2 c Water
2 TB Soy Sauce -- Low Sodium
2 Cloves Garlic -- crushed
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 - 489.5 Total Fat - 2.8 5.2%CFF
Recipe By : Linda
From: "Linda Gordon"
Source from luhu.jp