Dad bought an interesting rice mix at the Thai store the other day...
5 different rices all mixed in one bag, including some dark brown and
black wild rice. :-)

Sooooooo.......

I took 2 cups of the rice and 4 cups of water and 2 Knorr brand shrimp
bullion cubes (broken up fine and stirred in to the mix) and tossed that
into the pressure cooker. Let it come up to pressure (where the weight
starts rocking) then turned it down to medium low and let pressure for
30 minutes. Pressure cookers are wonderful for quick cooking rice. :-)

In the meantime, I took 2 fresh chicken eggs and 2 fresh duck eggs and
scrambled them in the cast iron skillet with a little olive oil, broke
them up well and dumped them into a bowl and set aside.

Added 1/2 cube of butter (4 tbs.) to the skillet and pan fried 3 chopped
boneless skinless chicken thighs and one lb. of medium tiger shrimp
shelled and cleaned and cut in half, and 1, 8 oz. can of straw
mushrooms, drained. To that I added a little salt free lemon pepper,
garlic and onion powder, and a 2" piece of fresh ginger, grated over the
fine cheese grater. (that works GRATE for fresh ginger! <G>) Then, once
the shrimp was pink and the chicken was firm, I added 20 drops of Lemon
essential oil, and about 8 oz. of fresh bean sprouts.

Stirred in the eggs and rice.

MMmmmmmm....... :-d

K.
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