Shrimp Fried Rice Jan Peterson
3 cups cooked rice 2 Tbsp. Olive Oil
½ cup chopped onion ½ cup chopped carrot
½ cup chopped celery 1 can bean sprouts
1 ½ cups peeled cooked shrimp 1 cup frozen peas
1 tsp. salt ¼ tsp. ground black pepper
2 eggs beaten 4 Tbsp. Soy Sauce
Pour olive oil in large skillet and heat. Add onions, celery and carrots and sauté for 3 minutes. Add shrimp, rice and bean sprouts, peas, salt, and pepper. Heat thoroughly and move to side of pan. Add scrambled eggs and chop and mix all ingredients until hot.