Chili sauce and sesame oil add lively flavor to this easy stir-fry dish. It's a perfect solution for nights when there's no time to cook.
Ingredients
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2 cupwater
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1 cuplong grain white rice
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1 cup (8 oz.)Better'n Eggs®
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1 tsp.sesame oil
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1 cupfinely chopped red bell pepper
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1 cupfinely chopped fresh mushrooms
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1/4 cupchopped green onion
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1/2 lb.small cooked shrimp*, peeled, deveined, tails removed; thawed if frozen
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3 Tbsp.reduced sodium (lite) soy sauce
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1/4 tsp.Thai-style chili sauce**
Instructions
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Boil water in 2-quart saucepan. Add rice. Bring water back to a boil. Reduce heat; cover and cook 15 minutes or until liquid is absorbed and rice is tender.
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Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray. Add Better'n Eggs. As egg starts to set use spatula to lift edge of cooked eggs letting uncooked egg flow to bottom of skillet. Cook until eggs are set but still moist. Slide eggs out onto large dinner plate. Cut egg into long strips; cover to keep warm.
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Heat sesame oil in 12-inch nonstick skillet. Add red pepper, mushrooms and green onion to skillet. Cook, stirring occasionally, until vegetables are crisp tender (3 to 5 minutes). Add shrimp and cooked white rice. Cook, stirring constantly, until shrimp and rice are heated through.
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Stir together soy sauce and chili sauce. Pour into rice mixture. Add egg strips. Cook, stirring gently, until heated.
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* Use cocktail or 61-70 count shrimp.
** Chili sauce with garlic can be found in the Oriental food section of your grocery store.
Leftover cooked white rice can easily be used for fried rice. Just skip making fresh rice in step 1 and add 2 to 3 cups chilled cooked white rice along with the shrimp in step 3.
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