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Shrimp Egg Rice Recipe

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This recipe for Shrimp Egg Rice, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila Horstman


2 cups long grain rice
Olive oil
2 cloves garlic
Cut up boneless skinless chicken breasts
2 eggs
2 green onions chopped
1 1/2 cups shrimp
Soy sauce

Prepare the rice: wash rice in 4-5 changes of water, add cold water to come 1 inch above the rice level and bring to a boil, stir once and reduce the heat to simmer.
Cover the pan and gently cook the rice for 5-7 minutes until the rice is dry and the liquid is absorbed. Remove from heat, add cold water to cover and drain thoroughly.
Spread the rice on a large tray and separate the grains with a fork.
Set aside.
Beat the eggs in a bowl and season with a pinch of salt.
Heat the wok and add 1 Tbspn oil.
Add the onions and stir fry for 2 minutes.
Add the beaten eggs.
Allow to set slightly and then stir the mixture until it scrambles.
Remove onto a plate.
Wipe clean the wok and then heat again.
Add 1 Tbspn oil and garlic and stir fry the broccoli about 2-3 minutes.
Set aside and repeat the oil and garlic and cook the cut up chicken and then the shrimp.
To assemble dinner, Heat the wok, add oil, garlic and the cooked rice, stir fry to heat the rice through.
Stir gently to blend the mixture.
Top with chopped green onions and serve with soy sauce.




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