Shrimp Fried Rice

1/2 cup green onions
1 tablespoon sesame oil
1 teaspoon roasted garlic
1/2 cup frozen seasoning blend (contains diced onions, green/red peppers,
celery and parsley)
1/2 cup frozen sliced mushrooms
2 eggs
1 (8-ounce) bag frozen cooked salad shrimp
1/2 teaspoon five spices powder
1 teaspoon soy sauce
1 1/2 cups fat-free beef broth
2 cups instant brown rice

Wash onions and remove any wilted portions. Chop enough green onions into
1/4-inch pieces to measure 1/2 cup, including up to half of green tops.
Set aside. Preheat wok on high for 1-2 minutes. Measure sesame oil,
garlic and seasoning blend. Assemble near stove. Place oil, garlic and
seasoning blend in wok; (pan should sizzle) saute 2 minutes, stirring
occasionally. Stir in mushrooms and onions. Move ingredients to one side
of wok. Beat eggs in a small mixing bowl and add to other side of wok.
Cook 1-2 minutes, stirring to scramble. Stir ingredients together and add
shrimp. Add five spices powder and soy sauce. Saute 2 minutes. stirring
occasionally. Stir in broth and bring to boil. Stir in rice, cover and
bring to a boil. Reduce heat to medium and simmer 5 minutes. Remove from
heat. Let stand 5 minutes and serve.

Jenn in Middle Missouri


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