Title: Shrimp Fried Rice
Categories: Latimes3
Yield: 2 servings

1 tb Oil
1 ts Chopped garlic
1 ts Chopped ginger
1/2 Red bell pepper; chopped
10 Raw shrimp; cut up
Sesame oil; optional
Leftover steamed rice
1/3 c Low sodium soy sauce
3 lg Green onions; sliced
1 sm Chinese cabbage head;
-shredded

Heat a stir-fry pan and coat it with oil. Add chopped garlic and ginger to
the pan, stir-fry for about 30 seconds on high heat, add red pepper and
shrimp and stir-fry until shrimp turn pink, about three minutes. If you
have sesame oil on hand, sprinkle a bit on the shrimp before cooking, then
add the rice and sprinkle with low-sodium soy sauce. Stir-fry it all until
hot, then add the green onions and cabbage and stir-fry until the cabbage
is wilted, about one minute. Yields 2 servings.

Recipe Source: Los Angeles Times - 03-24-1999 Recipe from Times reader
Jackie Bittner, Valencia, CA

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.